What is Flat Iron Steak Called in Canada?

Table of Contents

1. Introduction
2. The Origin of Flat Iron Steak
3. Anatomy of the Flat Iron Steak
4. Cooking Techniques
5. Pairing and Serving Suggestions
6. Sourcing High-Quality Meat
7. Conclusion

Introduction

Imagine walking into your favorite steakhouse, the aroma of grilled meats enveloping you as you scan the menu for your next delectable dish. If you’re a steak enthusiast, you may have encountered the flat iron steak—a cut that has gained popularity for its tenderness and rich flavor. But what is flat iron steak called in Canada? This question might puzzle many, especially when navigating the diverse terminology used in the world of beef cuts.

Understanding the nomenclature of meat cuts is vital for anyone who appreciates cooking or dining out. In Canada, the flat iron steak is often referred to as the "butler's steak." This term echoes an age-old tradition where butlers would serve this cut to the masters of the house, a nod to its rich history and esteemed place at the table.

In this blog post, we will explore the origins of the flat iron steak, its unique characteristics, how it compares to other cuts, and the best ways to prepare it. Additionally, we will highlight the importance of sourcing high-quality ingredients, like those available through Land and Sea Delivery, to elevate your home cooking experience. By the end of this article, you will not only understand what flat iron steak is called in Canada but also how to make it a star in your culinary repertoire.

The Journey Ahead

This post will delve into several key areas:

1. The Origin of Flat Iron Steak: We will trace the history of this cut and how it became a favorite among chefs and home cooks alike.
2. Anatomy of the Flat Iron Steak: Understanding where this cut comes from helps in appreciating its flavor and texture.
3. Cooking Techniques: We will explore various cooking methods to bring out the best in flat iron steak.
4. Pairing and Serving Suggestions: Discover how to complement this cut with sides and sauces.
5. Sourcing High-Quality Meat: Learn about the importance of fresh, local ingredients available through Land and Sea Delivery.

So, let’s embark on this flavorful journey into the world of flat iron steak!

The Origin of Flat Iron Steak

The flat iron steak's emergence in the culinary landscape is a story of innovation and marketing. This cut hails from the shoulder region of the cow, specifically the chuck area, which has historically been overlooked in favor of more popular cuts like ribeye or tenderloin.

A Historical Perspective

The development of flat iron steak can be traced back to the late 1990s. During this time, the National Cattlemen's Beef Association initiated a project aimed at reducing waste in beef production. In response to the declining demand for certain beef cuts, researchers Dwain Johnson and Chris Calkins embarked on a mission to identify tender cuts from the chuck. Their work led to the discovery of the infraspinatus muscle, which, when properly prepared, yielded a delectable steak.

In 2001, the NCBA began promoting the flat iron steak, and it quickly gained traction in restaurants and grocery stores. By 2012, flat iron steak sales soared, bringing in approximately $80 million USD. This surge in popularity can be attributed to its affordability, tenderness, and unique flavor profile.

The Name Game

The name "flat iron" stems from the cut's resemblance to an old-fashioned flat iron used for pressing clothes. In Canada, however, it is commonly referred to as "butler's steak." This name harkens back to a time when such cuts were reserved for the household staff, emphasizing the cut's quality and flavor.

Anatomy of the Flat Iron Steak

Understanding the anatomy of flat iron steak can enhance your appreciation for this cut. The flat iron steak is derived from the shoulder of the cow, specifically the top blade muscle.

Key Characteristics

1. Location: The flat iron steak is situated below the shoulder blade, making it an area that receives a good amount of exercise, contributing to both its flavor and tenderness.
2. Marbling: One of the defining traits of flat iron steak is its marbling. The intermuscular fat contributes to its juiciness and rich flavor when cooked, making it a favorite among chefs.
3. Texture: With a fine grain and relatively low connective tissue, flat iron steak is tender and easy to chew, which is why it has become a go-to choice for grilling and pan-searing.
4. Size and Shape: Typically, a flat iron steak weighs between two to three pounds as a whole cut and can be sliced into several steaks weighing between eight to twelve ounces each.

Comparison to Other Cuts

When compared to other popular cuts of beef, the flat iron steak stands out for its combination of tenderness and flavor. Here’s how it stacks up:

• Ribeye: Known for its rich marbling and buttery flavor, the ribeye is often pricier than the flat iron.
• Sirloin: Leaner than flat iron, sirloin can be less tender, making flat iron a better option for those seeking a melt-in-your-mouth experience.
• Tenderloin: While tenderloin is the most tender cut available, it often lacks the robust flavor found in flat iron steak.

Cooking Techniques

Now that we’ve covered the origins and anatomy of flat iron steak, it’s time to explore the various cooking methods that can elevate this cut to new culinary heights.

Grilling

Grilling is perhaps the most popular method for cooking flat iron steak, as it enhances its natural flavors while imparting a delightful char.

1. Preparation: Start by seasoning the steak with salt and pepper, or marinate it in your favorite blend to infuse additional flavors.
2. Grilling Process: Preheat the grill to high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or adjust the time based on your preferred doneness.
3. Resting: Allow the steak to rest for 5-10 minutes after grilling to let the juices redistribute throughout the meat.

Pan-Searing

For those who prefer cooking indoors, pan-searing is a fantastic alternative.

1. Choosing the Right Pan: A cast-iron skillet is ideal for achieving a beautiful sear.
2. Cooking Instructions: Heat the pan over medium-high heat, add a splash of oil, and once shimmering, place the steak in the pan. Sear for 3-4 minutes on each side.
3. Finishing in the Oven: If desired, finish cooking in a preheated oven at 400°F for an additional 5-10 minutes to reach your desired doneness.

Sous Vide

For the precision-minded cook, sous vide offers a foolproof method for cooking flat iron steak.

1. Vacuum-Sealing: Season the steak and place it in a vacuum-seal bag. Remove as much air as possible.
2. Sous Vide Cooking: Immerse the bag in a water bath set to your desired temperature (typically 130°F for medium-rare) for 1-3 hours.
3. Searing: After cooking, quickly sear the steak on high heat for a minute on each side to develop a crust.

Pairing and Serving Suggestions

The versatility of flat iron steak extends to its pairing options. Here are some serving suggestions that will complement its robust flavor:

Side Dishes

1. Grilled Vegetables: Seasonal vegetables like zucchini, bell peppers, and asparagus are excellent choices, adding color and a smoky flavor.
2. Roasted Potatoes: Crispy roasted potatoes seasoned with herbs provide a hearty accompaniment.
3. Salads: A fresh arugula salad with cherry tomatoes and a balsamic vinaigrette can provide a refreshing contrast to the richness of the steak.

Sauces

1. Chimichurri: This Argentinian sauce made from parsley, garlic, vinegar, and oil complements the steak beautifully.
2. Red Wine Reduction: A simple reduction made with red wine and beef stock can enhance the flavors of the flat iron steak.
3. Garlic Butter: A dollop of garlic herb butter on top of the steak as it rests will add a luxurious touch.

Sourcing High-Quality Meat

To truly appreciate flat iron steak, the quality of the meat is paramount. At Land and Sea Delivery, we pride ourselves on offering fresh, local, and premium seafood and meats delivered directly to your door. Our commitment to sourcing high-quality ingredients ensures that you enjoy the best flavors and textures in your cooking.

Why Choose Local?

1. Freshness: Local sourcing means your ingredients are fresher and more flavorful, which is essential for dishes centered around high-quality cuts of meat.
2. Sustainability: Supporting local farms promotes sustainable practices and helps strengthen the community.
3. Traceability: Knowing where your meat comes from provides peace of mind regarding animal welfare and production practices.

To explore our offerings and elevate your home cooking experience, visit our Land and Sea Delivery Shop and discover our premium meat selections.

Conclusion

In conclusion, flat iron steak, known as butler's steak in Canada, is a cut rich in history and flavor. Understanding its origins, anatomy, and the best cooking techniques can transform your culinary experience. Whether you choose to grill, pan-sear, or sous vide, this cut promises to deliver tender, flavorful results.

As you explore your culinary journey, remember the importance of sourcing high-quality ingredients. At Land and Sea Delivery, we are dedicated to providing you with the freshest seafood and meats to inspire your culinary creations.

So, gather your ingredients, fire up the grill or stovetop, and enjoy the deliciousness of flat iron steak. Happy cooking!

FAQ

What is flat iron steak called in Canada?

In Canada, flat iron steak is commonly referred to as "butler's steak."

Where does flat iron steak come from?

Flat iron steak comes from the shoulder area of the cow, specifically the top blade muscle.

How should I cook flat iron steak?

Flat iron steak can be grilled, pan-seared, or cooked sous vide. The cooking method depends on your preference and desired outcome.

What are some good side dishes to serve with flat iron steak?

Good side dishes include grilled vegetables, roasted potatoes, and fresh salads. Sauces like chimichurri or red wine reduction also pair well.

Why is sourcing high-quality meat important?

Sourcing high-quality meat ensures better flavor and texture, supports local farms, and promotes sustainable practices.