What is Flat Iron Steak?Print this Page
Flat iron steak has gained in popularity over the last few years and has steadily become one of our customers favourite steaks. You might have even seen flat iron steaks on restaurant menus recently, which is testament to the quality of the cut, and when compared to the more well known steaks, flat iron steaks can be a fraction of the cost. They are tender, juicy and have a great depth of flavour especially when they have been properly butchered and matured (we mature ours for at least 7 days).
Flat iron steak is cut from the featherblade muscle (next to the shoulder blades), which is basically an old fashioned cut of braising steak. Flat iron steaks are produced by carefully cutting through the middle of the featherblade and removing a layer of gristle. When done properly this leaves two large rectangular shaped steaks that resemble old fashioned metal flat irons (hence the name). You will notice a good amount of marbling running through the meat, which helps create a tender and juicy steak with a great flavour.
What is the best way to cook a flat iron steak?
First of all, to bring out the natural sweetness of the cut, and to keep it nice and tender, your flat iron steak should be cooked medium-rare. If you're into well done steaks, then this isn't the right cut for you. You'd be better off choosing a sirloin.
The best way to cook flat iron steak at home is on a cast iron griddle, or skillet. Having said that, if you don't have access to either of those, a good nonstick frying pan will provide you with equally as good results. Remove the steak from packaging and rest at room temperature for ten minutes. Brush lightly with oil, season with sea salt and add the steak to the hot pan. Cook for 6 minutes, turning once halfway through. Leave the meat to rest on a warm plate for another 5 minutes to allow the juices to redistribute throughout the meat.
If you're cooking your flat iron steak on a BBQ, then you're onto a winner, this is the ultimate way to cook this steak. Give your steak ten minutes to rest and come up to room temperature, season, and cook until an internal temperature of approximately 60C-70C is reached. This will give you a nice medium-rare finish. Remember to leave your steak to rest on a warm plate for 5 minutes after cooking.
Is flat iron steak tough?
Flat iron steak has a great flavour, with real natural sweetness, and is usually very tender. If you're finding your flat iron steak tough, it's probably because it's overcooked. Due to the nature of the cut, flat iron is best served medium-rare and should never be served anything over medium.
What is another name for flat iron steak?
Flat iron steak is cut from the featherblade muscle, which is located in the chuck primal, basically the shoulder, of the animal. There are other steaks that can be cut from the blade, such as pave (underblade), blade, and featherbade steaks, but, as flat iron steaks are butchered in such a specific manner, they are very different to these other steaks. Basically, flat iron steak comes from the featherblade, and is not usually known by any other names.