Flat iron steak

[Darchie03]

What cut of beef is a flat iron steak? I know it's not a listed regular cut of beef.

[Rfuilrez]

https://en.m.wikipedia.org/wiki/Flat_iron_steak

It's cut from the shoulder.

"Flat iron steak (US), butlers' steak (UK), or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the shoulder of the animal. This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed.[1] Some restaurants offer it on their menu, often at lower price than the more popular rib-eye and strip steaks of the same grade. This is used, in some places, as a means of selling a less expensive cut from the same animal, for example Kobe beef."

[Darchie03]

Thank you now I have an idea what it is. Would it be like chuck in taste & tenderness?

[Henrik]

Rfuilrez is right. It literally sits on the shoulder blade. As for similarity with the chuck; maybe taste, but not tenderness. Cooked right (hot n fast) it turns out quite good.

[Craigar]

Darchie03 I like to call it a poor man's fillet.

[Darchie03]

Thank you I am just trying to figure out why the store wants almost twice the price of chuck for flat iron. we don't have a butcher shop with in a 100 miles of where I am in the summer so I must deal with supermarkets.

[CurlingDog]

a flat iron stake? might be a little tough on the toof!

https://www.setstuffrentals.com/product-display.aspx?id=88

[FLBuckeye]

Iswydt

[Darchie03]

I don't think that's what I'm going to try & grill. I'll try most anything once.

[Doc Hazard]

Here's a great site for info on beef cuts; it has a search function and all the wholesale cut numbers so you can possibly talk to your butcher. Recipes too, large quantities, but gives you an idea of typical preparation. http://www.beeffoodservice.com/newcuts1.aspx

[Darchie03]

Thank you very much. I bookmarked that site so I won't have to ask if I run across another cut I'm not familiar with
Dave

[LA Pork Butt]

(Doc) Hazzard this is a great resource. Thanks much. They have so many different cuts from the chuck. I never know exactly what I am getting.

[Darchie03]

Well now I know what flat iron stake tastes like, this was a small cryo pack of USDA choice I bought 2 the other one is twice as thick so it should turn out better. It was dry brined over night & made a past out of BBBR & applied an hr. or so before cooking. Cooked at 215 till 120 internal then reverse seared for a few minutes on each side was afraid to let it go very log because it was thin. It came out mostly between med.rear & med. flavor was very good. Any comments as always are appreciated.
Thanks Dave

[Potkettleblack]

for something that thin, I think hot and fast, with plenty of flipping, rather than reverse sear.

[Spinaker]

Warp 10 that sucka!!!!

[Darchie03]

Sorry but I don't understand your post I am a little slow at times.
Dave

[Spinaker]

Torch that thing on the grill. Hot and fast my friend. Darchie03

[ribeyeguy]

My sister bought me a SRF gold grade flat iron last summer. I felt bad because she spent a hundred bucks on a 1.5 pound cut of meat that I was wholly unfamiliar with. It turned out great though, I just seasoned it with salt and pepper, slow cooked it with the SNS and it came out pretty tender and tasty.

It's not a cut I'll go looking for in the future though, especially at SRF prices.

[jmott7]

Flat iron is the house steak here. Dry-brine them. Then cook hot and fast. Slice them in board sauce. Never eat filet mignon again.
I also do hanger steak a couple times a year. My favorite.

[Craigar]

Same here, except one of our butchers has been selling 8-10 oz. fillets for $6.19 each so we haven't had a flat iron in quite some time.

[Darchie03]

Thank you one & all for the comments. It was quite tasty & not very tough. But they will have to put it on sale again before I can afford to buy another one, think I'll fix the other one I got at the same time in about 10 days or so. Cryo pack says it's good till 6/05 so I wont have to freeze it.
Dave

[Northside Brian]

In our house flatiron steak is a staple. I can get it from my local Kroger for $6.99/lb and they are usually about 2 lb each. I do have a local butcher that sells 6 oz bacon wrapped filet mignon for $7.99 each and when ever I am in the area I usually by 10-12 of them.

[John Tanner]

https://www.youtube.com/watch?v=46eRIxVxkG8

The Flat Iron is the 2nd most tender cut on a cow and a much more satisfying beefy flavor than the tenderloin--just gotta get that membrane removed. Love this recipe for steak au poivre using the flat iron:

http://www.patiodaddiobbq.com/2010/12/steak-au-poivre.html

[Darchie03]

Thank you @ohn Tanner, I will need to try that next time I find flat iron on sale.
Dave

[HawkerXP]

Yes, thanks all! The wife just brought one home 33% off flat iron steak. sweet.

[Nuke em]

I bought some skirt steaks a few weeks back. The butcher went back and cut off 5 lbs of it for me. When I got home they were rolled up like a cinimmom roll. But man they tasted
great. Just trimmed em sliced "against the grain"(very important). Here are some sliced in half, then against the grain

[Dumb Cluck]

That looks tasty!