How to Cook the Best Flank Steak and Ratatouille, Plus, Why You Should Buy a Carbon Steel Skillet
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Host Bridget Lancaster shows host Julia Collin Davison how to make the best Pan-Seared Flank Steak with Mustard-Chive Butter. Then, equipment expert Adam Ried reviews carbon steel skillets in the Equipment Corner. Finally, test cook Becky Hays uncovers the secrets for making Walkaway Ratatouille.
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ATK HI,,FLANK STEAK IS AVAILABLE, but this method really looks GREAT, I am salivating, as you are eating this, so THANKS,,,,,,🇺🇸🇺🇸🇺🇸🇺🇸
do you girls play softball? looks like you spend a lot of time at the plate
I intend to put this into a smoker instead of a oven,then sear in skillet. I believe the beefy flavor of this cut will pair well with some smo,e flavor. Well done ATK.
Love that Becky, she's a sweetie.
0:30 – I could have sworn that fuss* wasn't the word…
Very very fussy for a should be simple dish. Just skip the eggplant.
Ratatouille is kind of like Caponata.
I will make the flank steak but will cook it well done. The ratatouille is interesting. I am not an eggplant guy but this looks delicious. I will add white wine instead of vinegar though…
That ratatouille looks delicious and chunky!
Looks delicious
Reverse sear. 🙂
El mejor programa de cocina del 🌎
For sake of the environment, let’s stop celebrating steak
Thank you for posting this.
Okay, just made the flank steak…off the hook! Have never made flank steak before, and it was delicious! Tons of beefy flavor! Thanks, ATK! (And I couldn’t care less about hair styles or popped collars…)
how many flips
Great recipes. One change I would suggest for the steak is to sous vide it instead of using the oven. Really looking forward to making that ratatouille this afternoon.
Cheers, Peter
Wow, best ever! Steak vegetables and carbon steel pans, you guys rock
Made this tonight (flank steak) deliciousness!!!! I also made the ratatouille also amazing!!!! Thank you so much. Learned a lot.
What did she say at 30?????????????????????????/
Made both the flanks steak recipe and ratatouille. Both were absolutely delicious! Thank you!
I used to work at a company about 35 years ago, that employed a Parisien chef in their lunchroom. She would start her Ratatouille in the morning, and the intense garlic aroma of her cooking would have you salivating way too early for lunch.
She made the most incredible Ratatouille and served it with buttered toast.
WOWEEEWOW WOW!! It was freaking amazing. I'm going to have to try your recipe.
Bridget, in the flank steak segment, you looked fantastic in that updo with the soft curls. Just had to say!
How many times do u flip.
Hello Ladies, thank You all for the best cooking Program.
I love that she said " no bones to fuck with ". Hilarious
Whoohoo! A vegetarian recipe! Thank you!
Am I the only one who chuckles when he said Ssseared Sssteaks.? Not criticizing, just finding humor in life.
you just wrote a whole new treaty as per how to destroy good meat
ATK, why do you put sugar in every little thing, these days? Even small amounts are bad for your teeth, weight and pancreas!
I really dislike when they cook the meat rare. Yuck! Its like eating raw meat-blood is coming out in the juices. Eeek!!
That rattatouille looks like hell.
The ratatouille looks horrible! They took a classic and turned it into slop.
Yum.
I was thinking that removing most of the seeds might be a good plan. But, I see that you never did.
This group of informative people is so pleasing to watch! I don’t cook anything with out you
I just roast the veggies without the oil for healthy version and add veggie seasoning for taste
I have that carbon steel skillet… and I have moved on. It's seasoning is very delicate, ware as a seasoned cast iron is much easer to maintain… or just go non stick of SS…. for frying hash browns at the cabin its great but I use a Lodge carbon steel pan with low sides.
Drooling 🤣
Sous vide, sous vide, sous vide. The best thing to happen to flank steak.
the flank steaks look awesome. i am definitely going to try them this way! some details, however, escaped me. i wonder how long it takes them to reach 120 degrees in a 225 degree oven? and how many 1 minute flips was that? 4? over hot or medium heat?
2003 called, they want the popped collars back! Jeeez!
Thank you so much for posting these episodes. America's Test Kitchen and Cooks Country Kitchen are by far the best cooking shows on TV. I really appreciate that you care about the cooking, no competition, no weird ingredients, just wonderful recipes and entertaining hosts.
Every time ATK features a winning product. The item always jump up in price.
My Ratatouille is so different. Includes bacon and parmesan cheese , and much less eggplant and addition of yellow squash. I finish in the oven with the parm.
A trick up her sleeve? More like a rat up her hat.
That ratatouille looks so perfect, it's almost breaking my heart! I've loved that combination of vegetables my whole life, and the oven method really is the best way to go for depth of flavor. And… at some point in the last few years, I've developed an allergy to eggplant.
Both Recipes in this episode are awesome. We made both of them , the Flank Steak (low and slow then brown) and then the Ratatouille. The only modification was the addition of a little Worcestershire sauce on the steak after cutting and with the Ratatouille we did not have Sherry vinegar in stock so the same amount of Apple vinegar with a pinch of sugar was used. Once again, as I've said both dishes where awesome.
I have always used flank steak for stuffed rolled steak. Having the butcher run it through the tenderizer and never had a problem with buckling. The flavor was wonderful.