Advertising | Aren’t there already enough wonderful steaks from countless breeds of beef that you can’t eat them all without bursting? Not to mention pork, lamb, venison and whatever else you can cut a delicious steak from! That may be, but you definitely need to get to know the Flat Iron Steak if you’re not already familiar with it.
The Flat Iron Steak
Chances are you’ve had a Flat Iron Steak before. If not steak, then roast beef or sauerbraten. Of course, it is questionable whether the good piece would have been suitable for a steak with it, but let’s see where the good piece is. The Flat Iron Steak is cut from the shovel piece aka shovel bow aka shield piece. Referred to in English as Top Blade Roast. This is a cut that lies directly against the scapula, with a tendon running through the middle. When roasting, this tendon is quite desirable, as it softens during braising and allows the sauce to set well. Now if you want steaks, you separate the piece along this sinew and parry the sinew, leaving two flat steaks, two Flat Iron Steaks! By the way, the one Flat Iron Steak is then about 1/3 smaller, because the tendon does not go completely through, but goes out on one side. The name, by the way, is derived from the look, as the 2 pieces now lying in front of you are reminiscent of a flat iron.
Not all steak is the same
As with all meat, of course, it depends on the quality. You’re not going to make a great flat iron steak out of the roast from the discount store. Regardless of the inferior quality, these pieces have also not undergone sufficient maturation. Besides, I always advocate sustainable enjoyment anyway, ideally regional and organic. I am lucky to find exactly that with the Biohof 7 in my region! Nevertheless: quality and taste are the top priority! So if you don’t have an appropriate direct marketer in your area, then maybe a trusted butcher who will hang the appropriate cut, such as Angus beef or German heifer, in the freezer for dry aging instead of selling it as a roast. The cut to the Flat Iron Steak you make yourself, because it’s just great to be able to cut your own steak out of a piece of meat. Always along the tendon….
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Preparation and taste
Let’s get to the most important thing, the taste! Before that, however, comes the preparation. As they say with the Flat Iron Steak: Suitable for short frying. For us, that means nothing other than firing up the grill and generating some serious heat. Whether it’s a gas or charcoal grill, a beefer or a fire plate, the steak doesn’t really matter. Here, the fire plate was used, which just like a skillet has the advantage of creating an even crust. So sear from both sides until there is enough roast aromas, and then let it rest a little indirectly. You should not go further than a core temperature of 54 degrees, I find 52 degrees ideal! As you can see from the pictures, it is short fibrous meat.
When the Flat Iron Steak is ready, you’ll be rewarded with an intense beef flavor. Slightly crumbly meat with a slightly firmer bite, but tremendously juicy. I would compare it most closely to roast beef in terms of taste. The Flat Iron Steak here in the pictures was just rubbed with [amazon_textlink asin=”B073PWHGWC” text=”Murray River salt” template=”ProductLink” store=”altmarkbbq-21″ marketplace=”DE” link_id=”cd83091e-6b93-46f4-a4ab-9545ab97c816″]* beforehand. Various peppers that were subsequently available were not touched, the inherent taste was terrific.
unpaid advertising | If you also want to try a Flat Iron Steak, but your butcher can’t help you, then I recommend the meat shipping service of Fitmeat in Austria. The Flat Iron Steak featured here is also from Fitmeat.
The products advertised in the post are so-called affiliate links. If you click on such an affiliate link and make a purchase via this link, I will receive a commission from the online store or provider in question. For you, the price does not change.
