You keep reminding me of the way small restaurants and fine butchers worked together in my childhood. My grandfather came back from World War II and opened a 'Mom and Pop' restaurant that did a fine business: his secret was his friend, the best local butcher, Patrick Hickey, who set up shop across the main street.
This is a GREAT video essay on the glories of 'lesser' steak cuts. You really show how to cook and to sauce them to best advantage. In the USA, one has to visit real butcher shops on a regular basis to come up with the Bavette. The Flat Iron is now much appreciated for the Mexican fajitas (so prices are up and quantities in the shops are limited.) As you say, there are not many Hanger steaks to be had in any case. I say each and every one of these is truly 'beefy.' Maybe the Bavette and the Hanger steaks have a bit more iron complex compounds, making their flavor a bit more like the roast beef side of the animal than beef liver is. Get a true cast iron pan, properly seasoned, and get it just as hot as you recommend: Heavenly meat.
As a rule, I don't cook steak because I know I'll burn it. My other butcher said he could help me by cutting thicker steaks. It was still a hard sell, but as a gesture of appreciation for the beef cheeks he sourced for me, I bought a flatiron. I did exactly what Scott says not to do. I flipped it too early. I didn't burn it, which is what I was worried about. It turned out medium rare. Best steak I ever had. Just wish I had more. Nice chimichurri, too.
Bro!! I just want to say thank you!! My Fiancé, my daughter (who is two and a half years old) watch your channel all the time... my daughter asks to watch you by name!! I have never been formally trained but have done my fair share of making meals out of the feral hogs I’ve hunted here in Texas!! You have inspired me to seek out how to go about getting formal training to become a butcher! Thanks for all you do and keep up the great work!!
Hanger and Flat Iron are very expensive here in Massachusetts. My favorite cut is now the Chuck Eye, the meat guy at the grocery store clued me in on it. It’s only about $5.59 a pound and goes as low as $3.95/lb. It’s very tender, flavorful and you can’t beat the price!
Two Kids THAT'S WHAT I'M TALKING ABOUT! Someone that knows you don't fry a fucking steak! Right on dude! I place my steaks on a layer of pineapple puree topped with course salt. Leave it set at room temperature 1hr per inch, rinse and marinate for no more than 30 minutes. I use natural lump charcoal started with an electric iron NEVER LIGHTER FLUID. I throw in about 6 chunks of maple and about 4 chunks of mesquite. When it starts flaming I add my steaks, season them, and close the chimney off to kill the flame and sear 3-5 minutes on either side. I don't ever get steaks at a restaurant any more because the ones that do wood fired steaks charge an arm & a leg for it and I'm not going to pay for a pan fried or gas broiled steak if what I make at home tastes better. I will get a breaded & deep fried cubed steak from a restaurant but some restaurants like to pass off fucking patties as country fried "steak" instead of serving the real thing. That shit should be called "Fake Country Fried Steak" or "Country Fried Beef Patties". I've seen them do the same thing with pork tenderloin sandwiches.
Fajita is the hanger steak but cleaner of fat, before cleaning the fat from the hanger steak is called arrachera un Spanish (north of Mexico/south of the USA)
Two Kids What the grocery stores call London Broil is NOT Flank, it is top round. Big difference. Unless they're using different terminology on the Left Coast.
Once upon a time, a really common cut where I life was the top blade. Super cheap, and delicious, especially if you don't mind the line of gristle. Then they realized they could rebrand it as flat iron and sell it for three times the price, even though they still cut it as top blade steaks, gristle and all. Siiiiigh.
I’ve tried all these steaks and for me personally,the sirloin is my personal favourite.it has never let me down,always great flavour great tender cutting... I do agree with you about the fillet.price and texture and flavour are a huge let down.
I love rump and I can not lie. No other cut need apply. Sorry...you started it. :) I like to coat the rump with black pepper,TONS of salt and lay thin slices of red/yellow onions down. THen I put the rump on it, then cover it with more onions. then I leave it for about 2 hours on the counter. When I rinse it off and dry it, I don't put anything on it. I cook it in ghee or oil with butter, some rosemary and some garlic cloves. Comes out like a tender cut but with all that extra flavor you get from tough cuts. Best of both worlds.
Thanks for sharing such good advice. I am going to add a good cut of rump to my rota. I never did appreciate it that much in German marinated rump steak.
Blech rump roast is barely tolerable for soups since it lacks a certain amount of fat to make favorable unless wrapped in bacon. That sort of stuff was my go to for Beef jerky along with bottom round roast.
I'll be honest and try not to be rude...not that it stopped you, but still. Your comment says more about your cooking ability than it does the meat. I have fooled steak lovers often with my fake steaks made out of rump. Just takes some practice and patience and you can get a restaurant quality steak out of that piece of blech. Just have to know what you are doing.
Here is the thing to really remember about beef. The tougher the meat, the more flavor it tends to have. This cut, treated and cooked correctly is what I use to mess with people in my pop-up carnivore club dinners. I make it seem like really expensive meat and serve it with fancy sides. Then people freak when I tell them it's a $1.50 a lb chuck or rump roast (both work). It's as tender as expensive steak but has that wonderful meaty flavor of roast. A win-win to foodies. Hope you give it a try. I'd be happy to help if you were open to it. Best thing about cooking is making something betterr than it should be.
I agree about eye fillet. Dry, minimum flavour, deteriorates quickly, expensive, no bang for buck, requires the addition of fat to give moisture. It is nicely textured but that's about it. Nothing beats a rib fillet or rump for quality per pound/ kilo. It's kind of like the myth that a breast of chicken is superior to thigh. We both know it's actually the other way around. Thank you for sharing your incredible knowledge with folk. Thank you Sir :-)
John Maguire the problem with tenderloin is that it is best smoked whole low and slow ( couple of hours plus) with something like hickory, in the case of pork, cherry or with deer, mesquite. You cook tenderloin like a steak, all the flavor leaves the cut because of the clearskin is missing on half the meat. If you cook tenderloin intact and low and slow with the proper whole wood indirectly for a few hours( depends on the smoker, the meat etc) the flavor hangs about, you can taste the complimentary smoke, and your spices/sauces have the proper environment and time to really accent the natural flavor of the tenderloin. Personally, never understood the draw of the fillet mignon. Sources: yeah, I ain't no professional chef, but when I grill and smoke how my father and his father's fathers taught him combined with careful study and experimentation, the meal is so good, the only sound you hear is chewing, and the disapointment when there isn't enough left for a third helping.
Thanks for the info Warmonger 24. Yes, I've done a bit of the slow smoke at a Family Steakhouse many years ago but we used whole rib fillet. Eighteen hours on a low heat and they came out like pate, and flashed on a flame grill for a few moments to give them the crisscross singe marks, portioned and flash grilled A La Carte. I'd be partial to trying the tenderloin in this way. It is a very wonderful way of preparing whole meats for later portioning and serving and the flavours, complexity, and most importantly, the moisture, are all there.
when you say offally scott do you mean like a liver or kidney flavour..another mouth watering vid, takes me back to the days of the galloping gourmet on tv when i was younger..
"Those were the days my friend; we thought they'd never end...!" Graham Kerr: what a lively personality...and what a lively set of recipes he championed.
James Martin was stalking about different cuts on his show this weekend. He said as well, when you season the cut of meat as usual, add an oxo cube to it as well to add more flavour, which I've never heard of. I tried it on a rib eye steak, it was lovely.
Had hangar steak last night for the first time. Got it from Angus the butcher Seaham Co Durham he had to go out the back for it . Never tasted any offal flavour with it but it was spot on .way superior to rump and equals ribeye for flavour . I will be asking for it all the time now. Half the price of sirloin
What a video, what a treat to the eye of gastro's! My best steak experience was in a small provincial café in Paris, the Turkish Quarter to be precise, mid 1970's (one never forgets these things). Served just with French fries cooked in beef dripping, as the French know how, no fuss or green salady stuff, just a carafe of red table wine. At the time I thought it terrific, but also thought it could be horse, as it was an unusual texture, and there were one or two popular horse butchers nearby. Now I realise it could well have been one of these different cuts, such as Bavette. Other than that I recommend rump always, but only from a great butcher who knows his meat, where it came, and cut for directly for you off the bone. Support your local butcher!
I picked up rib eye today for the first time. I was after Aberdeen Angus which I love, but my local butcher didn't have it, so he suggested rib eye. For the past year I've not had a ready meal, all my meals come from the butchers or the fish market these days, a lot cheaper & better quality cuts than the supermarket.
IT could have 'made the cut!' I like it best in my grandfather's beef stew recipe for his "Mom and Pop' restaurant in 1950's/60's Western New York State.
I'm a flat iron addict. I used to go for cheaper cuts for stews like shin of beef which is superb for a slow simmer casserole but those cheap cuts of steak are delicious. Can't see me going back to fillet of sirloin again.
Thanks Scott. Those look amazing. I recently moved to London from Houston, TX, and have been missing my weekly rib eye. I think I'll have to try out either the bavette or flat iron. Hope I can find one, or two, at my local Tesco's...
How's the gout coming along Scott?!? Right, I'm off to see our local game butcher who happens to be based on his own farm with his own heard of cows and flock of sheep, can't get fresher than that! May have to get a few rabbits too... Amazing videos Scott, keep up the great work! Thank you!
I'm pretty sure that you swich the flat-iron with the bavette at the end of de video... look the grain insise, the bavette is usuly biger grain vs the flat-iron is smaler!!! let me know if i'm wrong?
Three years later, and as Scott predicted, these steaks are now extremely expensive. I can remember when skate wing was dirt cheap also, and years ago butchers would actually give away large beef bones. or chicken wings [before the Anchor Bar ruined it for thrifty people]. "Foodies" are a menace!
I love to use a well-seasoned cast iron pan and grape seed oil (it can handle high temperatures without burning) and get it smoking hot or "ripping hot", as some say and that's how I cook all of my steaks. Great Video!
There is only one word for this and for u scott, bloody FANTASTIC ! I was a butcher myself for always, and know these fine cuts of course, but youre enthousiasm is great!,, Only down is that from this video of, they will rise more in price . Keep it up, super .....
Yeah! No finer trio since Rush! I have been a Rush head since I was a little kid. Anyone ever tell you that you sound a lot like a young Ozzy? I grill up steaks for the wife and myself on a mini Coleman kettle, almost always Porterhouses (our mutual favorite) done up in my secret marinade for extra flavor. I have been doing them for over 25 years and can get them rare-medium rare every time just by extra-sensory perception or some such nonsense. The wife is always extremely happy with the meal. I time the rest by steaming up some veggies and making a quick green salad to go along. If I do potatoes I bake them first then time the rest by how long it takes to give the spuds a proper topping of butter, bacon, scallions, sour cream, and chives in that order (NOT a diet-friendly side but we both surf and work it off).
Cast iron. No need to worry about taking the heat out of the pan. I hide mine when mother-in-law is over or she will wash it with soap and ruin the seasoning.
Matt deFouw Really? You're going to bitch about what he is frying it on? My question is: Why the hell is he frying it all all? I place my steaks on a layer of pineapple puree topped with course salt. Leave it set at room temperature 1hr per inch, rinse and marinate for no more than 30 minutes. I use natural lump charcoal started with an electric iron NEVER LIGHTER FLUID. I throw in about 6 chunks of maple and about 4 chunks of mesquite. When it starts flaming I add my steaks, season them, and close the chimney off to kill the flame and sear 3-5 minutes on either side. I don't ever get steaks at a restaurant any more because the ones that do wood fired steaks charge an arm & a leg for it and I'm not going to pay for a pan fried or gas broiled steak if what I make at home tastes better. I will get a breaded & deep fried cubed steak from a restaurant but some restaurants like to pass off fucking patties as country fried "steak" instead of serving the real thing. That shit should be called "Fake Country Fried Steak" or "Country Fried Beef Patties". I've seen them do the same thing with pork tenderloin sandwiches.
Damn my man! I’m getting outright dehydrated from how much I’m salivating. I’ve heard that hanger steaks are like roast beef and liver but somewhere in between. Fortunately both are absolutely fantastic. I’ll be sure to ask next time I’m in a shop.
As a Texan I must salute your video. I would suggest leaving off the rapeseed oil ( named canola oil here) and suggest ghee or other healthier oil and cast iron as already stated. Well done, sir!
"There's never been a finer looking trio since RUSH" is a perfect analogy. BTW, I could eat all three of those steaks by myself. There's no need to over cook any steak. It's already dead. No need to kill it again. Thanks.
The bavvette is way too bloody for me, I would gag, but the outside looks fantastic and the other two looked just about perfect. I'm going shopping for flat iron steak right now.
I’ve learned or recognized two things from this video. The first thing is meat is expensive in the U.K. compared to the U.S. The 2nd and most important thing is I gotta stop watching you late at night!! I don’t sleep well because of you Dude. My stomach growls all night.
Here in Denmark a Flat Iron is about £6 for 350g Entrecôte and Ribeye (when ''cheap'') is about £7 for about the same or a little more..) If you buy a whole roast it's £5,27 per 500g (Ribeye is a bit more rare to find, some stores have them in small sizes)
episode 2 Masterchef: The Professionals 2018 - skills test set by Marcus Wareing: Hangar steak with chimmichurri sauce and pitta bread. I immediately thought of this video and how I have wanted to replicate these cuts of steak at home. What amazed me was that none of the "professionals" had ever cooked a hangar steak or a chimmichurri sauce - so it was a bit of a disaster for the contestants. You would have aced the skills test Scott!
What else is the Bavette called? ( In the US) I wanted to look for it. I am a flat iron fan and eat it most of any. Great vid Scott. I always enjoy your attitude and the food you eat. Keep the traditions alive.
Not a finer trio since RUSH. Nice, Scott! I already knew you to be educational, interesting, witty & wise; now, also, with a nod to RUSH in a meat video, you leave me in awe, again. As always, thank you for sharing.
Scott, you nailed it with the fillet. the most over rated cut by a long shot. less flavour than everything else and goes for far too much money. as a butcher, every butcher I know thinks fillet is over rated, and almost universally their favorite cuts are ribeye, sirloin, or one of the less common cuts like hangar/flat iron/etc
Yes lad! Just discovered you! And the bavette and hangar!! Love the enthusiasm and uncontrollable urge to scoff those beauties! I’ll be grabbing at least one ASAP! Subscribed! X
I love ribeyes too. I also love t-bone and porterhouse. I don't buy them as often as i would like because of the price. I end up buying ny strip because it's cheaper
Very disappointed Scott I don’t see the yellow stuff there 😂 On a other sad note most butchers these days can’t be arsed to cut one out for you, a good old fashion butcher are hard to come across these days
Great demo on pan sear. Mmmmm! The buvette is, i think, what we yanks call flank steak? That's the go to for fajitas here, as hanger is pretty rare in the markets. I like flat iron too although it often has a line of silver skin through the middle.
Flat Iron & Hangar steak have unfortunately been about the price of a sirloin for a few years now here in the states. Also, a chef buddy of mine adds a little mint to his Chimichurri and it is phenomenal!
Great video, Scott. One question about resting: - I totally understand the need to let a steak rest, but I don't like tucking into a cold steak - should you rest it on a warm plate and cover with foil?
Flatiron is one of my favorite cuts now, after New York strip. Both vary in marbling and can be very tender and delicious. I like all cuts of beef as long as it's raised well and grass-fed. Lots of cheaper beef is finished on grain and is either halal or kosher, which makes the meat taste mushy and gamey in my opinion. Raising and slaughtering cattle this way is also cruel. It makes for more fat but the marbling is not any better than with grass-fed beef and doesn't taste any better. In fact grass-fed beef tastes almost like bison meat, like I remember steaks tasting like when I was a kid.
Love the channel Scott but you were incorrect on one point. The Bavette you showed was in fact Goose Skirt. Bavette is from the abdominal wall of the sirloin, thin flank and rump.
Here in Quebec Canada, a ribeye, as of today was 16.99/lb and the others are 15,14,12/99 per lb, but pichania (spelling) rib eye cap at only 8.99 lb my fav
Well apparently the USA has discovered these cuts. Flank, hanger and flat iron used to be super cheap. Now considered prime cuts with a price to match. Can't complain really, our meat prices are still pretty affordable compared to elsewhere.
Yeah, I'm in Phoenix Arizona. Super competitive market when it comes to grocery stores. One on every corner. We have pretty affordable food. I don't eat much steak but my local Kroger's had ribeye for $10 a pound last week bought in bulk. Sliced to order and packaged for free. This week T-bones were $5.99 a pound. Pork loin $1.77 a pound. Intense competition keeps the prices low.
You keep reminding me of the way small restaurants and fine butchers worked together in my childhood. My grandfather came back from World War II and opened a 'Mom and Pop' restaurant that did a fine business: his secret was his friend, the best local butcher, Patrick Hickey, who set up shop across the main street.
As soon as you said 30 years experience as a butcher I knew I was on to a goldmine. I can totally tell that you know your stuff inside out. Thanks
This is a GREAT video essay on the glories of 'lesser' steak cuts. You really show how to cook and to sauce them to best advantage. In the USA, one has to visit real butcher shops on a regular basis to come up with the Bavette. The Flat Iron is now much appreciated for the Mexican fajitas (so prices are up and quantities in the shops are limited.) As you say, there are not many Hanger steaks to be had in any case. I say each and every one of these is truly 'beefy.' Maybe the Bavette and the Hanger steaks have a bit more iron complex compounds, making their flavor a bit more like the roast beef side of the animal than beef liver is. Get a true cast iron pan, properly seasoned, and get it just as hot as you recommend: Heavenly meat.
Flank steak is the name of "bavette" in the US and is pretty much always available at both butchers and grocery stores
I thought the American term was skirt steak.
@@1steelcobra In the UK, Costco sell large trays of 'flank steak' which I guess is the US version of 'Bavette'.
As a rule, I don't cook steak because I know I'll burn it. My other butcher said he could help me by cutting thicker steaks. It was still a hard sell, but as a gesture of appreciation for the beef cheeks he sourced for me, I bought a flatiron. I did exactly what Scott says not to do. I flipped it too early. I didn't burn it, which is what I was worried about. It turned out medium rare. Best steak I ever had. Just wish I had more. Nice chimichurri, too.
"never a finer looking trio .... since Rush !! " Genius, Scott!!
Just don't tell the solar federation otherwise they will have us all eating the same steak. No time for these silly districations
Nice mate... Killed it with the white hovis.... Council bread! Lool!!! Looked amazing. Will try my local next time I'm in.
Bro!! I just want to say thank you!! My Fiancé, my daughter (who is two and a half years old) watch your channel all the time... my daughter asks to watch you by name!! I have never been formally trained but have done my fair share of making meals out of the feral hogs I’ve hunted here in Texas!! You have inspired me to seek out how to go about getting formal training to become a butcher! Thanks for all you do and keep up the great work!!
Hanger and Flat Iron are very expensive here in Massachusetts. My favorite cut is now the Chuck Eye, the meat guy at the grocery store clued me in on it. It’s only about $5.59 a pound and goes as low as $3.95/lb. It’s very tender, flavorful and you can’t beat the price!
I am in Southern California and typically smoking the tougher less expensive steaks and make fajitas out of them. Love this channel!
Two Kids THAT'S WHAT I'M TALKING ABOUT! Someone that knows you don't fry a fucking steak! Right on dude!
I place my steaks on a layer of pineapple puree topped with course salt. Leave it set at room temperature 1hr per inch, rinse and marinate for no more than 30 minutes. I use natural lump charcoal started with an electric iron NEVER LIGHTER FLUID. I throw in about 6 chunks of maple and about 4 chunks of mesquite. When it starts flaming I add my steaks, season them, and close the chimney off to kill the flame and sear 3-5 minutes on either side.
I don't ever get steaks at a restaurant any more because the ones that do wood fired steaks charge an arm & a leg for it and I'm not going to pay for a pan fried or gas broiled steak if what I make at home tastes better.
I will get a breaded & deep fried cubed steak from a restaurant but some restaurants like to pass off fucking patties as country fried "steak" instead of serving the real thing. That shit should be called "Fake Country Fried Steak" or "Country Fried Beef Patties". I've seen them do the same thing with pork tenderloin sandwiches.
Fajita is the hanger steak but cleaner of fat, before cleaning the fat from the hanger steak is called arrachera un Spanish (north of Mexico/south of the USA)
jorge hdz thank you, I have always used flank or in so cal they call it London broil.
Two Kids What the grocery stores call London Broil is NOT Flank, it is top round. Big difference. Unless they're using different terminology on the Left Coast.
Instant fan. Finally a food channel without all the bulls@!#
Once upon a time, a really common cut where I life was the top blade. Super cheap, and delicious, especially if you don't mind the line of gristle. Then they realized they could rebrand it as flat iron and sell it for three times the price, even though they still cut it as top blade steaks, gristle and all. Siiiiigh.
I’ve tried all these steaks and for me personally,the sirloin is my personal favourite.it has never let me down,always great flavour great tender cutting...
I do agree with you about the fillet.price and texture and flavour are a huge let down.
I love rump and I can not lie. No other cut need apply. Sorry...you started it. :) I like to coat the rump with black pepper,TONS of salt and lay thin slices of red/yellow onions down. THen I put the rump on it, then cover it with more onions. then I leave it for about 2 hours on the counter. When I rinse it off and dry it, I don't put anything on it. I cook it in ghee or oil with butter, some rosemary and some garlic cloves. Comes out like a tender cut but with all that extra flavor you get from tough cuts. Best of both worlds.
Thanks for sharing such good advice. I am going to add a good cut of rump to my rota. I never did appreciate it that much in German marinated rump steak.
Blech rump roast is barely tolerable for soups since it lacks a certain amount of fat to make favorable unless wrapped in bacon. That sort of stuff was my go to for Beef jerky along with bottom round roast.
I'll be honest and try not to be rude...not that it stopped you, but still. Your comment says more about your cooking ability than it does the meat. I have fooled steak lovers often with my fake steaks made out of rump. Just takes some practice and patience and you can get a restaurant quality steak out of that piece of blech. Just have to know what you are doing.
Maybe you can break down round rump roast steak with thick layer of salt to break down muscle fibers and rinse but I rather have the brisket first.
Here is the thing to really remember about beef. The tougher the meat, the more flavor it tends to have. This cut, treated and cooked correctly is what I use to mess with people in my pop-up carnivore club dinners. I make it seem like really expensive meat and serve it with fancy sides. Then people freak when I tell them it's a $1.50 a lb chuck or rump roast (both work). It's as tender as expensive steak but has that wonderful meaty flavor of roast. A win-win to foodies. Hope you give it a try. I'd be happy to help if you were open to it. Best thing about cooking is making something betterr than it should be.
I agree about eye fillet. Dry, minimum flavour, deteriorates quickly, expensive, no bang for buck, requires the addition of fat to give moisture. It is nicely textured but that's about it. Nothing beats a rib fillet or rump for quality per pound/ kilo. It's kind of like the myth that a breast of chicken is superior to thigh. We both know it's actually the other way around. Thank you for sharing your incredible knowledge with folk. Thank you Sir :-)
John Maguire the problem with tenderloin is that it is best smoked whole low and slow ( couple of hours plus) with something like hickory, in the case of pork, cherry or with deer, mesquite.
You cook tenderloin like a steak, all the flavor leaves the cut because of the clearskin is missing on half the meat.
If you cook tenderloin intact and low and slow with the proper whole wood indirectly for a few hours( depends on the smoker, the meat etc) the flavor hangs about, you can taste the complimentary smoke, and your spices/sauces have the proper environment and time to really accent the natural flavor of the tenderloin.
Personally, never understood the draw of the fillet mignon.
Sources: yeah, I ain't no professional chef, but when I grill and smoke how my father and his father's fathers taught him combined with careful study and experimentation, the meal is so good, the only sound you hear is chewing, and the disapointment when there isn't enough left for a third helping.
Thanks for the info Warmonger 24. Yes, I've done a bit of the slow smoke at a Family Steakhouse many years ago but we used whole rib fillet. Eighteen hours on a low heat and they came out like pate, and flashed on a flame grill for a few moments to give them the crisscross singe marks, portioned and flash grilled A La Carte. I'd be partial to trying the tenderloin in this way. It is a very wonderful way of preparing whole meats for later portioning and serving and the flavours, complexity, and most importantly, the moisture, are all there.
Love the Canadian reference with rush. Lots of love from an Alberta butcher
You left off that absolutely fantastic cut, the skirt.
I don't mean to correct the man, especially with him being a butcher, but he mixed up the bavette and flat iron at the end.
I am a Uruguayan we are used to that cuts of meet, i am glad to see british enjoy it to, and we used chimichurry to!!!!
when you say offally scott do you mean like a liver or kidney flavour..another mouth watering vid, takes me back to the days of the galloping gourmet on tv when i was younger..
"Those were the days my friend; we thought they'd never end...!" Graham Kerr: what a lively personality...and what a lively set of recipes he championed.
I think after cooking the steaks he changed the tags from the buvette to the flat iron and vice versa
so glad you hand chop your chimichurri, nobody makes it this way anymore
My mouth waters every time I watch your videos
I love bavette and flat iron...my fave is a large skirt steak marinaded in Newmans salad dressing grilled over charcoal. Absolutely beautiful 😍
Love it! I would agree 1 to 2 min over cooked. very tricky to do with 3 cuts while filming.
James Martin was stalking about different cuts on his show this weekend. He said as well, when you season the cut of meat as usual, add an oxo cube to it as well to add more flavour, which I've never heard of. I tried it on a rib eye steak, it was lovely.
Went to the local butcher yesterday and picked up a nice brisket. Gonna smoke it this weekend :)
Hopsnbarley I have to get one myself, it’s my favorite smoked meat!
Hey Scott half way through cooking you mixed up the flat iron with the bavette.
Had hangar steak last night for the first time. Got it from Angus the butcher Seaham Co Durham he had to go out the back for it . Never tasted any offal flavour with it but it was spot on .way superior to rump and equals ribeye for flavour . I will be asking for it all the time now. Half the price of sirloin
This is why I can never be a vegetarian
What a video, what a treat to the eye of gastro's!
My best steak experience was in a small provincial café in Paris, the Turkish Quarter to be precise, mid 1970's (one never forgets these things). Served just with French fries cooked in beef dripping, as the French know how, no fuss or green salady stuff, just a carafe of red table wine. At the time I thought it terrific, but also thought it could be horse, as it was an unusual texture, and there were one or two popular horse butchers nearby. Now I realise it could well have been one of these different cuts, such as Bavette. Other than that I recommend rump always, but only from a great butcher who knows his meat, where it came, and cut for directly for you off the bone. Support your local butcher!
I picked up rib eye today for the first time. I was after Aberdeen Angus which I love, but my local butcher didn't have it, so he suggested rib eye. For the past year I've not had a ready meal, all my meals come from the butchers or the fish market these days, a lot cheaper & better quality cuts than the supermarket.
I cooked a chuck steak yesterday and it was flippen awesome.
IT could have 'made the cut!' I like it best in my grandfather's beef stew recipe for his "Mom and Pop' restaurant in 1950's/60's Western New York State.
Chuck eye is a most awesome cut
That Rush comment was the reason I subscribed
Flank by me in the U.S is $12.00 a pound an that is for choice. I remember when it was $1.95 a pound ha the good old days.
. . . yes and a roll or an egg was 3 cents and a gallon of gas was less than 40 cents . . . come on !
I'll never buy flank when t bones are 6 dollars a pound here.
Same I can buy tbone for $5/lb and porterhouse for $6/lb. Sirloin is $9/lb, Flat iron is $10/lb and flank is $14/lb.
I'm a flat iron addict. I used to go for cheaper cuts for stews like shin of beef which is superb for a slow simmer casserole but those cheap cuts of steak are delicious. Can't see me going back to fillet of sirloin again.
Thanks Scott. Those look amazing.
I recently moved to London from Houston, TX, and have been missing my weekly rib eye. I think I'll have to try out either the bavette or flat iron. Hope I can find one, or two, at my local Tesco's...
Thanks dnealuk. I do know where one is.
A cast iron skillet, especially seasoned with bacon fat, can really add to the texture and complex savory-sweetness of these cuts.
How's the gout coming along Scott?!?
Right, I'm off to see our local game butcher who happens to be based on his own farm with his own heard of cows and flock of sheep, can't get fresher than that! May have to get a few rabbits too...
Amazing videos Scott, keep up the great work! Thank you!
I'm pretty sure that you swich the flat-iron with the bavette at the end of de video... look the grain insise, the bavette is usuly biger grain vs the flat-iron is smaler!!! let me know if i'm wrong?
I had the hanger the other day by accident because they had no other chuck eyes and it was amazing. Nice to see it was the secret bees knees
I got a pallet of trim for mince over half were Bavette, sadly the customers didn't know how to cook them so most went in to mince and diced beef.
"In his pocket before you could say knife" LOL!
Great, now I have that Salt N Peppa song in my head 😆. Great video as always.
Three years later, and as Scott predicted, these steaks are now extremely expensive.
I can remember when skate wing was dirt cheap also, and years ago butchers would actually give away large beef bones. or chicken wings [before the Anchor Bar ruined it for thrifty people].
"Foodies" are a menace!
I buy up ALL the flat iron when my grocery marks them down, thanks for showing me how to cook them to get the best flavor.
The hangar steak is by far my favorite cut of beef.
So now we all know....
I love to use a well-seasoned cast iron pan and grape seed oil (it can handle high temperatures without burning) and get it smoking hot or "ripping hot", as some say and that's how I cook all of my steaks. Great Video!
There is only one word for this and for u scott, bloody FANTASTIC !
I was a butcher myself for always, and know these fine cuts of course, but youre enthousiasm is great!,,
Only down is that from this video of, they will rise more in price .
Keep it up, super .....
I think u messed up the flat iron and Babette after u cooked them
Yeah! No finer trio since Rush! I have been a Rush head since I was a little kid.
Anyone ever tell you that you sound a lot like a young Ozzy?
I grill up steaks for the wife and myself on a mini Coleman kettle, almost always Porterhouses (our mutual favorite) done up in my secret marinade for extra flavor. I have been doing them for over 25 years and can get them rare-medium rare every time just by extra-sensory perception or some such nonsense. The wife is always extremely happy with the meal. I time the rest by steaming up some veggies and making a quick green salad to go along. If I do potatoes I bake them first then time the rest by how long it takes to give the spuds a proper topping of butter, bacon, scallions, sour cream, and chives in that order (NOT a diet-friendly side but we both surf and work it off).
You really need to get a big banging cast iron pan
Mew too.
Cast iron. No need to worry about taking the heat out of the pan. I hide mine when mother-in-law is over or she will wash it with soap and ruin the seasoning.
Matt deFouw Really? You're going to bitch about what he is frying it on? My question is: Why the hell is he frying it all all?
I place my steaks on a layer of pineapple puree topped with course salt. Leave it set at room temperature 1hr per inch, rinse and marinate for no more than 30 minutes. I use natural lump charcoal started with an electric iron NEVER LIGHTER FLUID. I throw in about 6 chunks of maple and about 4 chunks of mesquite. When it starts flaming I add my steaks, season them, and close the chimney off to kill the flame and sear 3-5 minutes on either side.
I don't ever get steaks at a restaurant any more because the ones that do wood fired steaks charge an arm & a leg for it and I'm not going to pay for a pan fried or gas broiled steak if what I make at home tastes better.
I will get a breaded & deep fried cubed steak from a restaurant but some restaurants like to pass off fucking patties as country fried "steak" instead of serving the real thing. That shit should be called "Fake Country Fried Steak" or "Country Fried Beef Patties". I've seen them do the same thing with pork tenderloin sandwiches.
You have quite a passion for meat. I do worry about your blood pressure though.
tolman33 My kids have moved out, but they still manage to spike it from time to time. "I'M GOIN TO KILL THOSE KIDS"
(RIP Bernie Mac)
Anthem of the heart and anthem of the mind!
Damn my man! I’m getting outright dehydrated from how much I’m salivating. I’ve heard that hanger steaks are like roast beef and liver but somewhere in between. Fortunately both are absolutely fantastic. I’ll be sure to ask next time I’m in a shop.
As a Texan I must salute your video. I would suggest leaving off the rapeseed oil ( named canola oil here) and suggest ghee or other healthier oil and cast iron as already stated. Well done, sir!
Well done scotty. Mouth watering and tastefully done mate!!! Cheers
"There's never been a finer looking trio since RUSH" is a perfect analogy. BTW, I could eat all three of those steaks by myself. There's no need to over cook any steak. It's already dead. No need to kill it again. Thanks.
As always, a great video. My husband and I always appreciate you videos . Keep up the good work.
The bavvette is way too bloody for me, I would gag, but the outside looks fantastic and the other two looked just about perfect. I'm going shopping for flat iron steak right now.
hi great, love the imfo on the steaks , will be trying these out ,
Not fair.... I'm drooling here.... They look lovely wish I was there sharing them, Cheers Mate...
C'mon mate .. Malcom Reed has a Hangar Steak video, head on down to Mississippi and conjoin with the Master
I’ve learned or recognized two things from this video. The first thing is meat is expensive in the U.K. compared to the U.S. The 2nd and most important thing is I gotta stop watching you late at night!! I don’t sleep well because of you Dude. My stomach growls all night.
Here in Denmark a Flat Iron is about £6 for 350g Entrecôte and Ribeye (when ''cheap'') is about £7 for about the same or a little more..) If you buy a whole roast it's £5,27 per 500g (Ribeye is a bit more rare to find, some stores have them in small sizes)
episode 2 Masterchef: The Professionals 2018 - skills test set by Marcus Wareing: Hangar steak with chimmichurri sauce and pitta bread. I immediately thought of this video and how I have wanted to replicate these cuts of steak at home. What amazed me was that none of the "professionals" had ever cooked a hangar steak or a chimmichurri sauce - so it was a bit of a disaster for the contestants. You would have aced the skills test Scott!
What else is the Bavette called? ( In the US) I wanted to look for it. I am a flat iron fan and eat it most of any. Great vid Scott. I always enjoy your attitude and the food you eat. Keep the traditions alive.
Bavette is French for Flank
It is also called sirloin flap on the u.s.
Not the same as flank steak, but is cut from the flank.
Thank you.
Thanks!!
'Like crack, but without the heartache'! love it!!
Not a finer trio since RUSH.
Nice, Scott!
I already knew you to be educational, interesting, witty & wise; now, also, with a nod to RUSH in a meat video, you leave me in awe, again.
As always, thank you for sharing.
Great video Scott, top job. You completely missed a most flavorful and tender cut, porterhouse! Chuck eye steak is beautiful as well.
That flat iron looks immense. You cooked it to perfection 💯
Scott, you nailed it with the fillet. the most over rated cut by a long shot. less flavour than everything else and goes for far too much money. as a butcher, every butcher I know thinks fillet is over rated, and almost universally their favorite cuts are ribeye, sirloin, or one of the less common cuts like hangar/flat iron/etc
Yes lad! Just discovered you! And the bavette and hangar!! Love the enthusiasm and uncontrollable urge to scoff those beauties! I’ll be grabbing at least one ASAP! Subscribed! X
My favourite video on TH-cam!
Great video Scott. Got a couple-squirrels in the freezer waiting for your cooking vid. Thanks!
Ribeye has to be my favorite ever :)
Hopsnbarley same the best with some coarse salt and cooked medium.... but I have never even heard of the hangar almost like a tender loin
Sounds delicious :) First heard of hangar from Scotts channel, but I haven't tried one yet. I really need too though :)
Brandon J if you're in the US, Costco sells them, and they are spectacular.
I love ribeyes too. I also love t-bone and porterhouse. I don't buy them as often as i would like because of the price. I end up buying ny strip because it's cheaper
Hands down
The Denver steak AKA the chuck under the blade steak is another hidden gem.
Very disappointed Scott I don’t see the yellow stuff there 😂
On a other sad note most butchers these days can’t be arsed to cut one out for you, a good old fashion butcher are hard to come across these days
Even more sad, when my father sent some cattle off, it was to much work for them to sort out our own meat...
Everything was just put in a big batch.
Love the video. Where I live hanger, bavette and flat Iron are the same price as strip loin.
As a side note one of my new favs is the Porterhouse...
Great demo on pan sear. Mmmmm! The buvette is, i think, what we yanks call flank steak? That's the go to for fajitas here, as hanger is pretty rare in the markets. I like flat iron too although it often has a line of silver skin through the middle.
Thomas Mace Bavette is next to the flank steak, also on the flank of the animal.
Hangar, bavette and flat iron are all cuts I'd never heard of until very recently. Is rib-eye what Australians scotch fillet?
Thanks man . Very nice video. I won two beef jerky contests in calgary alberta.Id hands down make the best jerky with that Flat Iron cut
It's such a joy to watch! Thanks for the sauce recipe, it will be added to my steak from now on.
Flat Iron & Hangar steak have unfortunately been about the price of a sirloin for a few years now here in the states.
Also, a chef buddy of mine adds a little mint to his Chimichurri and it is phenomenal!
Love these videos Scott
What did he put in the chimichurri after the peppers but before the salt? Bleu cheese?
should be minced garlic
Finer looking trio than Rush ;-)
so ... I am not listening for Geddy's flocks?
Geddy lost his locks in the 80s, I'm not sure what happened to his flocks? I may have to look that one up on the dark web?
~gasp~ Blasphemy! :o
Get a Life son (see what I did there?)
You are obviously living in the limelight.
Great video, Scott. One question about resting:
- I totally understand the need to let a steak rest, but I don't like tucking into a cold steak - should you rest it on a warm plate and cover with foil?
sub333 as long as your kitchen is not freezing a steak actually goes up in temperature after cooking stops and the muscle relax and adsorb moisture
Flatiron is one of my favorite cuts now, after New York strip. Both vary in marbling and can be very tender and delicious. I like all cuts of beef as long as it's raised well and grass-fed. Lots of cheaper beef is finished on grain and is either halal or kosher, which makes the meat taste mushy and gamey in my opinion. Raising and slaughtering cattle this way is also cruel. It makes for more fat but the marbling is not any better than with grass-fed beef and doesn't taste any better. In fact grass-fed beef tastes almost like bison meat, like I remember steaks tasting like when I was a kid.
Kali Southpaw Fuck you if you think halal or kosher slaughter are humane or acceptable under any circumstances.
Deffo a flat iron fan, smashing Cut
Love the channel Scott but you were incorrect on one point. The Bavette you showed was in fact Goose Skirt. Bavette is from the abdominal wall of the sirloin, thin flank and rump.
Here in Quebec Canada, a ribeye, as of today was 16.99/lb and the others are 15,14,12/99 per lb, but pichania (spelling) rib eye cap at only 8.99 lb my fav
My vote is the Hangar, hard to beat when cooked properly.
They look stunning I'm all over it this bank holiday weekend thanks Scott 😎
Ya, rush fan with Flat Iron! Overnight marination in Bulgogi, with Reverse Sear...simply amazing.
Sorry... WHAT does the hanger steak taste like? Did you call it "awful"?
Been a flat iron steak fan for around 10 yrs now.... tasty tasty
Not much on ribeye or the overly hyped NY Strip
it's 1am on a sunday morning, but i really want to go find somewhere selling steak. I think i'll go knock on some farmer's doors. Great video!
You are the man. "Acid" key note there. Loved it. As usual excellent video sir. My mouth is still watering.
Mouthwatering stuff!
Well apparently the USA has discovered these cuts. Flank, hanger and flat iron used to be super cheap. Now considered prime cuts with a price to match. Can't complain really, our meat prices are still pretty affordable compared to elsewhere.
Yeah, I'm in Phoenix Arizona. Super competitive market when it comes to grocery stores. One on every corner. We have pretty affordable food. I don't eat much steak but my local Kroger's had ribeye for $10 a pound last week bought in bulk. Sliced to order and packaged for free. This week T-bones were $5.99 a pound. Pork loin $1.77 a pound. Intense competition keeps the prices low.
Kevin Noll $20 is for Prime; the Choice is much, much less ($10-12?), and still incredible.