The butcher we use in Kentucky turned us on to this steak, and we thank him for it! This is one of the only steaks in the entire animal that remains tender, even when cooked over medium. The retrieval is difficult, but worth every second. The Flat Iron comes from the shoulder of the cattle, above the blade. The flat iron is very forgiving and will maintain its flavor into the medium and medium well range, making it ideal for cooking novices and those who prefer their meat a bit more well-done. After resting, slice and sprinkle with some flake or finishing salt.
Pre-heat some oil in a pan until it’s nice and hot. So, depending on how youre using your flat iron steak, simply slice it against the grain and cut the steak into your desired shape and size. This cut is one of the few that doesn't suffer from being cooked beyond medium-rare, making it great for cooking novices and pros alike.You’ll want to cook this cut quickly over high heat. It resembles a filet in tenderness, but comes with a much smaller price tag. It is often known as a butcher's cut as butchers would routinely slice this cut of meat off for themselves. This specialty cut is beginning to gain popularity for being a rich and flavorful steak.
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