What Part of the Cow is Flat Iron Steak? Understanding This Flavorful Cut

Table of Contents

1. Introduction
2. The Anatomy of Flat Iron Steak
3. A Brief History of Flat Iron Steak
4. What Makes Flat Iron Steak Unique
5. How to Cook Flat Iron Steak
6. Delicious Flat Iron Steak Recipes
7. Where to Buy Flat Iron Steak
8. Storing Flat Iron Steak
9. Conclusion

Introduction

Flat iron steak might not be the first cut that comes to mind when you think of beef, but this hidden gem is gaining recognition among home cooks and chefs alike. Did you know that flat iron steak is nearly as tender as a filet mignon but often comes at a fraction of the price? This flavorful cut is carving its niche on restaurant menus and in home kitchens across the country. The rise of the flat iron steak is not just a trend; it represents a significant shift in how we think about beef cuts, particularly those from the shoulder area of the cow.

The journey of the flat iron steak is a testament to the culinary innovation that emerged in the late 1990s. Researchers and meat scientists sought to maximize the utilization of each beef carcass, leading to the discovery of this delicious cut. By the end of this post, you'll understand precisely what part of the cow flat iron steak comes from, how it’s prepared, and why it should be on your dinner table.

In this comprehensive guide, we will explore the anatomy of the cow to locate the flat iron steak, its history, cooking techniques, and even some mouth-watering recipes. We’ll also delve into the importance of sourcing high-quality meat, such as those available through Land and Sea Delivery's home delivery service. Ready to discover the wonders of flat iron steak? Let’s dig in!

The Anatomy of Flat Iron Steak

To truly appreciate flat iron steak, it's essential to understand where it comes from. Flat iron steak is derived from the chuck, specifically from a part known as the top blade. This section sits in the shoulder of the cow, adjacent to the heart of the shoulder clod, under the scapula.

Understanding the Chuck Primal

The chuck primal is a large muscle group that plays a significant role in the cow's movement. It consists of several muscles, including the infraspinatus, which is the specific muscle that flat iron steak comes from. The chuck area is known for its robust flavor due to the high usage of these muscles, but traditionally, it was considered tough. However, the flat iron steak's secret lies in its unique marbling and texture, which, when cut properly, results in a tender steak that can rival more expensive cuts.

The Infraspinatus Muscle

The infraspinatus muscle is a key player in the shoulder's rotation and stability. Unlike other muscles in the chuck that experience high stress and work, the infraspinatus sees relatively low usage, which contributes to its tenderness. This cut is often overlooked, but thanks to innovative butchering techniques, it has become a popular choice for many meat lovers.

A Brief History of Flat Iron Steak

Flat iron steak's modern history began in the late 1990s. The National Cattlemen's Beef Association (NCBA) launched an initiative to reduce waste and promote beef consumption. Researchers like Dwain Johnson from the University of Florida and Chris Calkins from the University of Nebraska–Lincoln played a crucial role in identifying the potential of the top blade muscle. They discovered that removing the tough connective tissue from the center of the muscle allowed for the creation of a new, marketable cut—flat iron steak.

Since its introduction, flat iron steak has rapidly gained popularity. It first appeared on restaurant menus in the early 2000s and is now a staple in grocery stores across the country. The cut’s name is derived from its resemblance to an old-fashioned flat iron, with its rectangular shape and uniform thickness.

What Makes Flat Iron Steak Unique

Flat iron steak stands out due to its marbling, tenderness, and flavor. Here are several characteristics that make it a favorite among chefs and home cooks alike:

1. Tenderness

The flat iron steak is celebrated for its tenderness, which rivals that of more expensive cuts. When cooked to the right doneness, it can be incredibly juicy and flavorful. Its optimal doneness is medium-rare, around 135°F (60°C), to maintain its juicy texture.

2. Rich Flavor

Thanks to the marbling found within the flat iron steak, this cut offers a rich, beefy flavor that enhances a variety of dishes. The even distribution of fat throughout the meat not only contributes to the taste but also helps keep the steak moist during cooking.

3. Versatility

Flat iron steak is remarkably versatile, making it suitable for various cooking methods. Whether you're grilling, pan-searing, or broiling, this cut shines. It can be served as a centerpiece or sliced thinly for inclusion in tacos, salads, or sandwiches.

4. Cost-Effectiveness

One of the most appealing aspects of flat iron steak is its affordability. It provides the quality and flavor of more premium cuts without breaking the bank. This makes it an excellent option for families and individuals looking to enjoy high-quality beef without the hefty price tag.

How to Cook Flat Iron Steak

Cooking flat iron steak properly is essential to ensure you get the most out of this flavorful cut. Here are some recommended methods for preparing flat iron steak, complete with tips and techniques to maximize your culinary experience.

Grilling

Grilling is arguably the most popular method for cooking flat iron steak. The high heat creates a beautiful crust while keeping the interior juicy. Here’s how to grill it perfectly:

1. Preparation: Start by trimming any excess fat from the steak. Marinate it for at least an hour—overnight for more flavor—using your favorite marinade. A simple mix of olive oil, garlic, and herbs works wonderfully.
2. Preheat the Grill: Heat your grill to high heat. Make sure the grates are clean and well-oiled to prevent sticking.
3. Searing: Place the steak on the grill and sear for 4-5 minutes on each side for medium-rare. Use tongs to flip the steak, avoiding piercing the meat, as this lets the juices escape.
4. Resting: After grilling, let the steak rest for about 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and tender steak.

Pan-Seering

Pan-searing is another excellent option, offering a great crust and flavor. Here’s how to do it:

1. Preparation: Similar to grilling, trim the fat and marinate the steak.
2. Heat the Pan: Use a heavy skillet, preferably cast iron, and heat it over medium-high heat. Add a tablespoon of oil with a high smoke point, such as avocado or canola oil.
3. Searing: Once the oil is shimmering, add the steak. Sear for about 4-5 minutes on each side until a crust forms.
4. Finishing: If you want to elevate the flavor, add butter, garlic, and fresh herbs to the pan in the last minute of cooking. Baste the steak with the melted butter for extra richness.
5. Resting: Allow the steak to rest before slicing to retain its juices.

Broiling

Broiling is another method that works well for flat iron steak. The high heat from above cooks the steak quickly and evenly.

1. Preparation: As always, trim, marinate, and season the steak.
2. Preheat the Broiler: Set your oven’s broiler to high and position the rack about 6 inches from the heat source.
3. Broiling: Place the steak on a broiler pan and broil for about 4-5 minutes per side, checking for desired doneness.
4. Resting: Let it rest before serving.

Delicious Flat Iron Steak Recipes

Now that you know how to cook flat iron steak, it’s time to get creative in the kitchen! Here are a couple of delicious recipes to try:

Classic Grilled Flat Iron Steak with Chimichurri Sauce

Ingredients:

• 1 flat iron steak
• Salt and pepper to taste
• 1 cup fresh parsley, chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes

Instructions:

1. Season the steak with salt and pepper. Grill as previously described until desired doneness.
2. While the steak rests, prepare the chimichurri sauce by mixing parsley, olive oil, vinegar, garlic, and red pepper flakes in a bowl.
3. Serve the sliced steak drizzled with chimichurri sauce.

Stuffed Flat Iron Steak

Ingredients:

• 1 flat iron steak, butterflied and pounded thin
• 1-2 cups baby spinach
• 4-5 slices of smoked provolone cheese
• 4-5 slices of prosciutto
• Olive oil
• Coarse ground salt and pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Lay the pounded steak flat and layer spinach, cheese, and prosciutto on top.
3. Roll tightly and tie with kitchen twine.
4. Sear in a hot pan until browned on all sides, then transfer to the oven and roast for 10-12 minutes for medium-rare.
5. Let rest before slicing and serving.

Where to Buy Flat Iron Steak

If you’re eager to try flat iron steak, sourcing high-quality meat is essential. Land and Sea Delivery provides fresh, local, and premium seafood and meats delivered directly to your door. You can explore their offerings and find the perfect cuts for your culinary adventures.

• Land and Sea Delivery Home Delivery Service
• Land and Sea Delivery Shop

Storing Flat Iron Steak

Proper storage is crucial for maintaining the quality of your flat iron steak. Here are some tips:

1. Refrigeration: Store raw steak in the refrigerator for 3-5 days. Ensure it is well-wrapped to prevent air exposure.
2. Freezing: For longer storage, wrap the steak in freezer paper or a vacuum-sealed bag. It can last in the freezer for up to 6 months.
3. Thawing: Thaw frozen steak in the refrigerator overnight or in cold water if you’re short on time. Always cook thawed steak immediately.

Conclusion

Flat iron steak is a versatile, flavorful, and budget-friendly cut that deserves a spot in your kitchen. Understanding what part of the cow it comes from—the shoulder or chuck primal—enhances your appreciation for this delicious meat. With its tender texture and rich flavor, it opens up a world of culinary possibilities, from grilling to pan-searing.

By sourcing your flat iron steak through providers like Land and Sea Delivery, you ensure that you’re using high-quality ingredients that elevate your meals. So why not give flat iron steak a try? It may just become your new favorite cut!

FAQ

What is flat iron steak?

Flat iron steak is a cut of beef from the shoulder area of the cow, specifically from the infraspinatus muscle of the chuck primal. It’s known for its tenderness and rich flavor.

How should I cook flat iron steak?

Flat iron steak is best cooked using high-heat methods like grilling, pan-searing, or broiling. It should be cooked to medium-rare for optimal tenderness and flavor.

Can I use flat iron steak in recipes that call for flank steak?

Yes! Flat iron steak is a great alternative to flank steak in many recipes, including tacos, stir-fry, and salads.

Where can I buy flat iron steak?

You can purchase flat iron steak from local butcher shops or through delivery services like Land and Sea Delivery, which offers fresh, high-quality beef delivered directly to your door.

How do I store flat iron steak?

Refrigerate raw flat iron steak for 3-5 days, wrapped securely. For longer storage, freeze it in freezer-friendly packaging for up to 6 months.