Flat Iron Steak
A great value steak packaged in single steak packages.
Flat Iron Steak is a tender and flavorful cut of beef, often considered one of the best value steaks. It comes from the shoulder area of the cow, specifically from the top blade section, and is well-known for its rich marbling, which contributes to its tenderness and juicy texture. The flat iron is typically about 1 to 1.5 inches thick and has a flat, rectangular shape, making it an excellent choice for grilling, pan-searing, or broiling.
How to Cook Flat Iron Steak:
- Seasoning:
Because of its natural tenderness and flavor, flat iron steak doesn’t require much seasoning. A simple salt and pepper rub works well, or you can marinate it for additional flavor. If marinating, aim for a simple mixture of olive oil, garlic, herbs, and a bit of acid (like balsamic vinegar or lemon juice) to enhance the steak’s natural flavor. - Cooking Methods:
- Grilling: Preheat your grill to medium-high heat. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare. Adjust cooking time depending on your preferred doneness.
- Pan-searing: Heat a cast-iron skillet over medium-high heat and add a little oil. Sear the steak for 3-4 minutes per side for medium-rare. You can finish it off in the oven if the steak is thicker or you prefer more even cooking.
- Broiling: Set your oven's broiler to high and place the steak about 4-6 inches from the heat. Broil for about 4-5 minutes per side for medium-rare.
- Resting: After cooking, let the flat iron steak rest for 5-10 minutes to allow the juices to redistribute. This ensures a tender, juicy result.
- Slicing: To get the best texture, slice the flat iron steak against the grain. The muscle fibers will be more tender when cut this way.
Why Flat Iron Steak is Great:
- Tenderness: It’s a very tender cut, often compared to ribeye or strip steak, but at a more affordable price point.
- Versatility: It can be used in many dishes like steak salads, fajitas, or even just served as a standalone steak.
- Flavor: Flat iron has a deep beefy flavor, due to its marbling and the muscle it comes from, which is a relatively less-used muscle, making it less tough than other cuts from the shoulder.
Flat iron steak is often a hidden gem in butchers’ shops because it’s not as widely known as more popular cuts like ribeye or sirloin, but it offers great taste and tenderness for a lower price.