Description
BEEF: FLAT IRON STEAK PER 1KG
Flat iron steak is a highly tender, richly marbled beef cut taken from the oyster blade muscle in the beef shoulder (chuck). Historically discarded or sold as a tough roast due to a thick band of connective tissue running through it, modern butchering removes this gristle entirely to create two thin, uniform, and exceptionally juicy steaks. It ranks as the second-most tender cut on the animal, falling just behind the tenderloin, but it carries the deep, beefy flavor profile of a ribeye at a much lower price point.
Key Culinary Characteristics
- The Cut: Derived from the infraspinatus muscle under the shoulder blade.
- Texture & Flavor: Exceptionally fine grain with heavy marbling, yielding a buttery texture and intense beef flavor.
- Shape: Flat, uniform thickness, making it incredibly easy to cook evenly.
- Affordability: Functions as an economical culinary alternative to premium ribeyes or strips
Best Cooking Methods
Because flat iron steak is uniform and thin, it cooks quickly and is best prepared using hot and fast direct heat.Â
- Pan-Searing: Pat the steak completely dry, season heavily with kosher salt and pepper, and sear in a smoking-hot cast-iron skillet with a high-smoke-point oil for 3 minutes per side.Â
- Grilling: Grill over high direct heat, flipping every 45–60 seconds to build an even, charred outer crust without overcooking the center.
- Serving: Always pull the meat at 130°F (54°C) for medium-rare, let it rest for 5 minutes, and slice thinly against the grain to maximize tenderness. Top with a classic herb or garlic compound butter right before serving
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