The Flat Iron Steak: A Complete Guide to a Hidden Gem

Flat iron steak is a true star of the butchery world. Once relegated to obscurity as a “secondary cut,” it has risen through the ranks to become a favourite among chefs and home cooks alike. Known for its balance of tenderness, beefy flavour, and affordability, the flat iron steak is a versatile cut that deserves a place in your kitchen. In this feature, we’ll explore its origins, characteristics, cooking methods, serving suggestions, and more.

The Origins of the Flat Iron Steak

The flat iron steak originates from the shoulder or “chuck” of the cow, specifically the feather blade muscle. For years, this area was considered too tough for quick cooking methods, as it contains a thick line of connective tissue running through the centre. But thanks to innovative butchery techniques, this tissue can be removed to produce a lean, tender steak with excellent marbling.

The name “flat iron” comes from its distinctive shape, which resembles an old-fashioned flat iron. It’s also referred to as butler’s steak or oyster blade steak in some regions, and it has earned a reputation for delivering the tenderness of premium cuts like fillet steak, but with a more robust and beefy flavour.

What Makes Flat Iron Steak Special?

Flat iron steak’s appeal lies in its combination of qualities:

1. Tenderness: Despite being from a hardworking muscle group, flat iron steak is surprisingly tender, thanks to careful trimming during butchery.
2. Marbling: It has an even distribution of intramuscular fat, which melts during cooking and enhances the taste.
3. Affordability: This cut offers an excellent alternative to more expensive steaks like ribeye or sirloin.
4. Versatility: It can be grilled, pan-seared, or cooked sous vide, adapting to a variety of cuisines and recipes.

How to Cook Flat Iron Steak

Flat iron steak is best cooked quickly over high heat to preserve its tenderness and juiciness. Here’s a detailed guide to making the most of this exceptional cut:

BBQ Grilling

1. Preheat your grill to a high heat (around 230°C).
2. Season the steak generously with salt and pepper. You can also add garlic powder, smoked paprika, or a spice rub for extra flavour.
3. Oil the grill grates to prevent sticking, then place the steak directly over the heat.
4. Cook for 3-5 minutes per side for medium-rare, using a meat thermometer to check for an internal temperature of 54°C.
5. Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain.

Pan-Searing

1. Heat a heavy-based skillet, such as cast iron, until very hot.
2. Add a small amount of neutral oil (like vegetable or rapeseed oil) to the pan.
3. Season the steak and place it in the pan, cooking for 3-4 minutes per side.
4. For added richness, add a knob of butter, along with crushed garlic cloves and fresh herbs like rosemary or thyme, in the final minute of cooking. Spoon the melted butter over the steak for a baste.
5. Rest and slice as described above.

Sous Vide

1. Season the steak and place it in a vacuum-sealed bag.
2. Submerge it in a sous vide bath set to 54°C for medium-rare, cooking for 1-2 hours.
3. After sous vide cooking, pat the steak dry with paper towels and sear it in a hot pan for 30 seconds per side to create a golden crust.

Oven Grilling

1. Preheat your oven’s grill to high.
2. Place the steak on a wire rack over a baking tray and position it a few inches below the broiler.
3. Cook for 4-6 minutes per side, depending on your desired doneness, and let it rest before serving.

Pairing Ideas and Serving Suggestions

Flat iron steak’s robust flavour pairs beautifully with bold accompaniments. Here are a few serving ideas to try:

• Mediterranean Style: Pair with olive tapenade, as outlined in our Flat Iron Steaks with Olive Tapenade recipe. The briny olives balance the steak’s richness, while the tapenade’s acidity cuts through the fat.
• Classic Steak Night: Serve with crispy chips, a dollop of garlic butter, and a simple side salad.
• Asian-Inspired: Marinate the steak in soy sauce, ginger, and garlic, then serve thinly sliced over a bowl of steamed rice and vegetables.
• Chimichurri: A vibrant sauce of parsley, garlic, olive oil, and vinegar complements the steak’s earthy undertones perfectly.

Why Choose Grass-Fed Flat Iron Steak?

At Grid Iron Meat, our flat iron steaks are sourced from native breeds raised in North Yorkshire. These cattle are predominantly grass-fed, resulting in beef that is naturally higher in Omega-3 fatty acids and richer in flavour. The slower growth process also ensures superior marbling, giving the steak its signature succulence.

Expert Tips for Perfect Flat Iron Steak

1. Bring to Room Temperature: Before cooking, allow the steak to come to room temperature. This helps it cook evenly.
2. Season Generously: Don’t skimp on seasoning; flat iron steak benefits from bold flavours.
3. Rest After Cooking: Resting the steak is essential to lock in the juices.
4. Slice Against the Grain: Cutting against the grain shortens the muscle fibres, ensuring every bite is tender.

Flat Iron Steak FAQs

Q: Is flat iron steak the same as flank steak?
A: No, flat iron steak is cut from the shoulder, while flank steak comes from the abdomen. Flat iron is more tender and has a finer texture.

Q: Can I cook flat iron steak well-done?
A: While it’s technically possible, flat iron steak shines when cooked to medium-rare. Overcooking can result in a tougher texture.

Q: How long can I store flat iron steak?
A: If vacuum-sealed, it can be kept in the fridge for up to a week or frozen for up to six months.

Flat iron steak is a testament to the art of modern butchery, turning what was once overlooked into a must-try cut for beef lovers. Its combination of tenderness, flavour, and versatility makes it a fantastic choice for weeknight dinners and special occasions alike. Whether you grill it, sear it, or serve it with an olive tapenade, flat iron steak is a cut that never disappoints.

For more inspiration and to purchase premium-quality flat iron steaks, visit Grid Iron Meat.