Flat Iron Steak | What is it?

Flat Iron Steak | What is it?

We all know all about common beef cuts, such as striploins, rib eyes, filet mignon, and even bavette. But there are less-known steaks worth discovering; flat iron is part of it.

If some people don’t know about it, those who do swear by the flat iron. Let’s discover this cut you will surely love.

Where is it from?

There are two types of flat iron. First of all, there is the flat iron steak, and second, there is the top blade, also called oyster blade. Both are from the beef’s shoulder.

The flat iron steak is a shoulder blade steak, very marbled due to the fact that it comes from a less solicited part when the animal’s moving. You can see this cut on the following figure (1).

For its part, the top blade also comes from the shoulder, but a little lower, near the shank. Since it’s from a more muscular part, this cut’s tougher and requires braised slow-cooking. On the following schema, you can see it under number 2.

schema boeuf

 

Why is it called flat iron?

Experts say this steak is called like that because of its shape, that resembles an old metal flat iron.

Why is it so popular?

For those of you who are already aware of its existence, the flat iron’s advantages are abundant. For starters, looking like a beef flank, this steak is a great alternative to it. More marbled, less stringy, and generally cheaper. Top blade is also not very expensive. 

But the advantage that comes around a lot is taste-wise. Flat iron has this really beefy taste. But obviously, it’s not for everyone.

How to cook?

Flat iron steak is very easy to cook. At Maillard, we prefer cooking it on the barbecue grill or in a pan. Since it’s a thin steak, about 1 inch, you just have to let it cook that way.

For a medium-rare doneness:

  • At high heat, sear for 1-2 minutes on each side.
  • Reduce to medium heat and let grill for approximately 5 minutes on each side.
  • Use a meat thermometer, temperature should be at 53°C.
  • Wrap in aluminium foil and let rest for 5 minutes.
  • *Remember, the steak will continue to cook in foil. Final internal temperature should be 57°C.

As for the top blade, you should braise this tougher cut. To learn about the method, read the following article.

Article – What meat should you simmer?

To conclude

Are you tempted of trying one of our delicious flat iron steaks? You know what to do!

Buy it here!

 

 

 

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