Economical, tender, delicious; the Flat Iron steak may be the best cut of beef to grill. Some proponents believe it may be the best cut overall.
Never heard of the Flat Iron Steak? You are not alone.
This relatively unknown cut of beef (although gaining popularity) is the result of research by teams from the University of Florida and the University of Nebraska as part of the Beef Checkoff program. The goal was to look for additional opportunities to add value to beef through development of new beef cuts. Clearly, they succeeded.
What Is Flat Iron Steak?
The Flat Iron looks like an old-fashioned metal flat iron, hence the name. It comes from the chuck, which is the shoulder of the steer. Specifically, from the shoulder clod, from a muscle called the top blade.
This specific cut is extremely lean and tender as it comes from an area of the shoulder that doesn't have much connective tissue. The Flat Iron is a beautiful cut of beef that has plenty of marbling.
How To Cook Flat Iron Steak
This steak is easy to cook. First, sear it over high heat and then switch to a lower temperature to finish off to the desired doneness. If you don't have a grill handy, you can also roast it or pan fry it.
Thanks to our friends from Victoria Cookware for the beautiful Cast Iron Griddle. Nothing like cooking with the right gear!