What Is Another Name for a Flat Iron Steak?

Table of Contents

1. Introduction
2. What Is Flat Iron Steak?
3. The Many Names of Flat Iron Steak
4. Flat Iron Steak vs. Other Cuts
5. Cooking Flat Iron Steak
6. Delicious Flat Iron Steak Recipes
7. Where to Buy Flat Iron Steak
8. Storing Flat Iron Steak
9. Conclusion

Introduction

Imagine hosting a barbecue, the smell of perfectly grilled steak wafting through the air, and you hear a friend mention a cut of meat that piques your interest: flat iron steak. With its rich flavor and tender texture, this cut has gained popularity in recent years, but many people still wonder—what is another name for a flat iron steak? Is it simply a trendy cut, or does it carry a deeper culinary significance?

Flat iron steak, also known as top blade steak or butler's steak, is a unique cut that comes from the shoulder of the cow. It offers a delightful combination of flavor and tenderness, making it a favorite among chefs and home cooks alike. This blog post aims to provide you with comprehensive knowledge about flat iron steak, its origins, cooking methods, and how it can elevate your culinary experiences. By the end of this article, you'll not only understand what makes this cut special but also how to incorporate it into your meals, whether for a casual dinner or a festive gathering.

We'll explore the anatomy of the flat iron steak, delve into its history, and compare it to other popular cuts like flank and skirt steak. Additionally, we'll share tips on cooking and marinating to ensure you achieve the best results. Let's embark on this flavorful journey together as we uncover the many facets of flat iron steak.

What Is Flat Iron Steak?

Flat iron steak is cut from the shoulder of the cow, specifically from the top blade muscle known as the infraspinatus. This cut is distinguished by its uniform thickness and rectangular shape, resembling an old-fashioned flat iron—hence the name. When properly butchered, flat iron steaks offer a remarkable balance of tenderness and flavor, often rivaling more expensive cuts like filet mignon at a fraction of the cost.

Anatomy of Flat Iron Steak

The flat iron steak is cut from the top blade roast, which is located adjacent to the shoulder blade. It typically weighs between two to three pounds and can yield several steaks, each weighing around 8 to 12 ounces. The cut is known for its marbled texture, which contributes to its rich flavor. One of the standout features of flat iron steak is the removal of a tough seam of connective tissue that runs through the center. This process transforms a potentially chewy cut into a tender, flavorful option that appeals to many palates.

Historical Context

The flat iron steak was introduced to the culinary scene relatively recently, gaining popularity in the early 2000s. The National Cattlemen's Beef Association (NCBA) played a pivotal role in promoting this cut as part of its efforts to reduce waste in the beef industry. Research conducted by experts in meat science revealed the potential of the top blade muscle, leading to the emergence of flat iron steak as a delicious and cost-effective alternative to traditional cuts.

The Many Names of Flat Iron Steak

While “flat iron steak” is the most recognized name, this cut is known by several other titles, depending on the region and culinary culture:

• Top Blade Steak: This name highlights its origin from the top blade muscle of the shoulder.
• Butler's Steak: A term popularized in the UK, referring to its appeal among butchers and chefs.
• Feather Steak: Used in some regions, this name refers to the feather-like appearance of the cut.
• Oyster Blade Steak: Commonly used in Australia and New Zealand, this name relates to its positioning near the shoulder blade.

These various names reflect the cut's growing acceptance and versatility in different cuisines around the world.

Flat Iron Steak vs. Other Cuts

Understanding how flat iron steak compares to other popular cuts—such as flank steak and skirt steak—can enhance your culinary repertoire. Here’s a closer look at how these cuts differ:

Flank Steak

Flank steak is cut from the lower abdominal area of the cow. It is leaner than flat iron steak but also less tender. Flank steak has a pronounced grain, making it essential to slice against the grain for optimal tenderness. While it has a rich beefy flavor, it benefits from marinating to enhance tenderness and taste. Flank steak is often used in dishes like fajitas and stir-fries.

Skirt Steak

Skirt steak is cut from the plate section of the cow, located near the belly. This cut is known for its intense flavor and is typically fattier than both flat iron and flank steaks. Skirt steak is best when marinated and cooked quickly over high heat, making it ideal for grilling. Like flank steak, it should be sliced against the grain to maximize tenderness.

Comparison Summary

Cut	Location	Tenderness	Flavor	Cooking Methods
Flat Iron	Shoulder	Tender	Rich, beefy	Grilling, pan-searing
Flank	Abdomen	Moderate	Beefy	Grilling, marinating
Skirt	Plate	Moderate	Very beefy	Grilling, marinating

Flat iron steak's unique qualities make it an excellent choice for a variety of culinary applications, from simple grilled steaks to elaborate recipes.

Cooking Flat Iron Steak

Cooking flat iron steak to perfection requires some attention to detail, but the results are well worth it. Here are some essential tips for preparing this delicious cut:

Ideal Cooking Methods

1. Grilling: This is perhaps the best way to cook flat iron steak, as high heat helps to sear the outside while keeping the inside juicy. Preheat your grill to medium-high heat, season the steak, and cook for about 4-6 minutes on each side for medium-rare.
2. Pan-Searing: If you don’t have a grill, a cast-iron skillet or a good quality frying pan will work just as well. Heat the pan over medium-high heat, add a little oil, and sear the steak for roughly the same time as grilling.
3. Sous Vide: For those who appreciate precision, cooking flat iron steak sous vide allows for perfect doneness every time. Seal the steak in a vacuum bag and cook it in a water bath at your desired temperature (around 130°F for medium-rare) for 1-2 hours, then finish with a quick sear.

Marinating Tips

Flat iron steak is highly receptive to marinades, which can enhance its flavor and tenderness. Here are some popular marinade ideas:

• Garlic and Herb Marinade: Combine minced garlic, olive oil, fresh herbs (like rosemary and thyme), salt, and pepper. Marinate for at least 30 minutes before cooking.
• Soy Sauce and Ginger Marinade: Mix soy sauce, grated ginger, garlic, and a touch of honey for a sweet and savory profile.
• Balsamic Vinegar Marinade: Use balsamic vinegar, olive oil, fresh herbs, and a pinch of salt for a tangy flavor that pairs beautifully with the beef.

Cooking Temperatures

For the best results, flat iron steak should ideally be cooked to medium-rare (around 130°F to 135°F). Cooking beyond medium can lead to a tougher texture, so using a meat thermometer is advisable to ensure you hit the perfect doneness.

Delicious Flat Iron Steak Recipes

Now that you understand how to cook flat iron steak, let's explore some enticing recipes that highlight this cut's versatility:

Grilled Flat Iron Steak with Chimichurri

Chimichurri sauce, made from fresh herbs, garlic, and vinegar, pairs exceptionally well with grilled flat iron steak. Simply marinate the steak, grill it to perfection, and drizzle with chimichurri before serving.

Flat Iron Steak Tacos

Slice grilled flat iron steak thinly and serve in warm tortillas with your favorite toppings—avocado, fresh salsa, and cilantro for a flavorful taco night.

Stir-Fried Flat Iron Steak

Cut the steak into thin strips and marinate briefly before stir-frying with vegetables like bell peppers and onions. Serve over rice or noodles for a quick and satisfying meal.

Where to Buy Flat Iron Steak

Flat iron steak is increasingly available in grocery stores and butcher shops. When purchasing, look for cuts that are well-marbled with a bright red color. If your local grocery store doesn’t carry flat iron steak, ask your butcher for a top blade steak, as this is the same cut but may be labeled differently.

For those who prefer the convenience of home delivery, Land and Sea Delivery offers fresh, high-quality flat iron steak, along with a variety of other premium meats. You can explore their selection through their Home Delivery Service or browse the Land and Sea Delivery Shop.

Storing Flat Iron Steak

If you plan to save your flat iron steak for later, proper storage is key to maintaining its freshness. Here are some tips:

• Refrigeration: Store raw flat iron steak in the refrigerator for up to three days. Ensure it’s well-wrapped to avoid exposure to air.
• Freezing: For longer storage, wrap the steak in butcher paper or a freezer bag, removing as much air as possible. Flat iron steak can be frozen for up to three months without significant loss of quality.
• Thawing: When you’re ready to cook, thaw frozen flat iron steak in the refrigerator for optimal results. Avoid thawing at room temperature, as this can lead to uneven cooking.

Conclusion

Flat iron steak stands out as a flavorful, versatile cut that can enhance any meal, whether it's a casual dinner or a festive gathering. Known by various names such as top blade steak and butler's steak, it offers tender, beefy goodness at a reasonable price point. By understanding its origins, cooking methods, and how it compares to other cuts, you can make the most of this unique steak.

As you embark on your culinary adventure with flat iron steak, consider trying different marinades and cooking techniques to explore the full range of flavors this cut has to offer. Whether you grill it, pan-sear it, or even cook it sous vide, you're sure to create a memorable dish that will impress family and friends alike.

For those looking to elevate their cooking experience, don’t forget to check out the fresh offerings from Land and Sea Delivery. With their commitment to quality, you can rest assured that your flat iron steak will be a standout centerpiece for your next meal.

FAQ

1. What is another name for flat iron steak?
Flat iron steak is also known as top blade steak, butler's steak, feather steak, and oyster blade steak, depending on the region.

2. How tender is flat iron steak?
Flat iron steak is one of the most tender cuts of beef, second only to filet mignon, making it a great choice for grilling and pan-searing.

3. What is the best way to cook flat iron steak?
The best methods for cooking flat iron steak include grilling, pan-searing, and sous vide. It’s recommended to cook the steak to medium-rare for optimal tenderness.

4. Can flat iron steak be marinated?
Yes, flat iron steak is highly receptive to marinades, which can enhance flavor and tenderness. A variety of marinades, including garlic, herb, and soy-based options, work well.

5. How should I store flat iron steak?
Store raw flat iron steak in the refrigerator for up to three days. For longer storage, wrap it tightly and freeze it for up to three months.

6. Where can I buy flat iron steak?
Flat iron steak can be found in grocery stores, butcher shops, and is also available for home delivery through Land and Sea Delivery.