![]() We recommend thawing in the refrigerator for at least 24 hours. ![]() Just as in the grilling method, be sure your steak is completely thawed before cooking. ![]() When you cook Flat Iron steak in the oven, the result will highlight the flavor and tenderness of the cut. The reasonable price of Flat Iron steaks also makes it an excellent choice for recipes that include marinades and seasonings!įor perfect doneness, we recommend using a meat thermometer. This cut is great on the grill, broiled in the oven, pan-seared in a skillet, or even air fried. Inventive butchers seam out the meat on either side of that sinew and divide those halves into individual, tender, well marbled steaks - Flat Iron steaks. However, the Top Blade has a line of very tough sinew running through the middle of it. The Top Blade muscle comes from the chuck and contains a lot of flavorful marbling. These facts make learning how to cook Flat Iron steak a win for any beef lover!įlat Iron steaks come from a cut you may be more familiar with - the Top Blade. Flat Iron steaks come from the second most tender muscle in the body - the first being the Tenderloin (or Filet Mignon). The butcher we use in Kentucky turned us on to this steak, and we thank him for it! This is one of the only steaks in the entire animal that remains tender, even when cooked over medium.Flat Iron steak is an innovative, affordable cut that delivers intense beef flavor, tenderness and is incredibly well marbled. The retrieval is difficult, but worth every second. The Flat Iron comes from the shoulder of the cattle, above the blade. The flat iron is very forgiving and will maintain its flavor into the medium and medium well range, making it ideal for cooking novices and those who prefer their meat a bit more well-done. After resting, slice and sprinkle with some flake or finishing salt. ![]() Pre-heat some oil in a pan until it’s nice and hot. This cut is one of the few that doesn't suffer from being cooked beyond medium-rare, making it great for cooking novices and pros alike.You’ll want to cook this cut quickly over high heat. It resembles a filet in tenderness, but comes with a much smaller price tag. It is often known as a butcher's cut as butchers would routinely slice this cut of meat off for themselves. ![]() This specialty cut is beginning to gain popularity for being a rich and flavorful steak. ![]()
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