Flat Iron Steak
Up until about 10 years ago nobody really knew about the flat iron steak. The flat iron is another steak similar to the hanger steak that has risen in popularity in the last few years but before then it wasn’t really known.
Back in 2002 the National Cattleman’s Beef Association commissioned a muscle profiling study to find some tender steaks. Researchers from the NCBA along with the University of Florida and the University of Nebraska broke down every muscle on the steer to analyze flavor and tenderness. During this process while breaking down a beef shoulder clod the researchers came across the flat iron steak.
Now this is what I don’t get. This particular muscle (the infraspinous muscle) had always been there, it had always been eaten, but somehow butchers never really cut it apart from the rest of the chuck. If they did they just ground it for ground beef. How could the flat iron steak be overlooked for so many years? Baffling.
Where does the flat iron steak come from?
Flat iron steaks exist in the shoulder clod of the steer which basically makes up the front shoulder. To be more specific, the flat iron steak comes from right underneath the shoulder blade or paddle bone of the steer. Here is what a skeletal view of the steer looks like:
Like I mentioned before, this muscle has obviously existed as long as cattle have been on the Earth but it was only recently “discovered”. While searching for a less expensive tender cut of beef some researchers broke down ever muscle of the steer and the came across the flat iron steak. During their testing the found out that this muscle was the second most tender on the steer just behind the tenderloin.
Flat iron steaks come from the top blade roast. This roast basically has two flat irons stacked on top of each other and separated by an inedible membrane. Many times you will see the flat irons cut and trimmed in about 8-12 oz portions. Here is a quick video on how to break down a top blade roast into flat iron steaks.
Buying the top blade and breaking down your own flat iron steaks is a much cheaper way to get a couple nice flat iron steaks.
The flat iron is a very tender steak but still has some awesome flavor, much more than a tenderloin. Flat iron steaks cost much less than tenderloins as well. If a steak eater in your life generally leans towards a filet mignon try cooking them a flat iron. They will appreciate the tenderness but might also enjoy the stronger steak flavor.
How to cook a flat iron steak
Since flat irons are somewhat thin (3/4 -1 1/4 inch thick) and don’t contain a lot of connective tissue they require a hot, fast cook. I would probably lean towards cooking my flat iron steaks in a cast iron pan for about 4 minutes per side. Flat irons don’t need a lot of extra flavors or seasoning beyond salt and pepper. Skip the marinades and rubs.
Flat iron steaks will also take well to your grill. Set up a medium hot fire and cook a few minutes per side. You want a nice sear on the outside but don’t want the internal temperature to get much beyond 130. 125 degrees would probably be a bit better.
Where to buy Flat Iron steaks
More and more grocery stores are carrying the flat iron steaks. The problem is there is only about 4 pounds of untrimmed flat irons per steer so it isn’t a very plentiful cut. As the popularity of this steak increase so will the price. Right now flat irons sell for around $8-$10 per pound. If you can find a top blade roast and want to cut your own those are closer to $5 per pound.
Snake River Farms sells flat iron steaks and if you have read this site for any length of time you will know I am a huge fan of their beef. I have only eaten one of their flat irons in the past and it was delicious. A regular flat iron steak will run you as little as $11 if you buy 8 or more. Their American Wagyu flat irons start at $69. Use code FREEAFF during checkout to get free shipping on your order as well.
If you have never tried a flat iron steak before I would encourage you to give it a shot. It can be a nice change of pace from a ribeye or NY Strip. Great tenderness and great flavor.
Like what you read? Be sure to share it with your friends and come back tomorrow to learn about another cut of beef.
