Flat Iron steak Chimichurri Angus Australia John dee 500gr
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Flat Iron Steak – Information, Cooking & Maintenance
What is Flat Iron Steak?
Flat Iron Steak is a cut from the shoulder of the beef ( chuck primal ), specifically from the top blade . It is considered second in tenderness after the tenderloin and has rich marbling , which makes it extremely tasty.
Although it was not widely used in the past due to its connection to tough tendons, with modern cutting techniques the tendon is removed, resulting in an extremely tender steak that rivals much more expensive cuts.
Characteristics of the Cut
- Origin : From the shoulder (chuck primal).
- Texture : Very tender, despite coming from a muscle that works hard.
- Taste : Rich and intense, thanks to good marbling.
- Ideal internal temperature : Medium-rare to medium, to maintain its juiciness.
Cooking Methods
Flat Iron is ideal for quick cooking at high temperature, to form a nice crust on the outside, while remaining tender and juicy on the inside.
1. Grilling
- Preheat the grill to high temperature (200-220°C).
- Cook for 3-4 minutes per side for medium-rare (52-55°C).
- Let the meat rest for 5-10 minutes before cutting it.
2. Pan-seared
- Use a cast iron pan for best results.
- Heat the pan to high temperature and add a little olive oil or butter.
- Grill 3-4 minutes per side , adding garlic, thyme and butter at the end.
3. Sous Vide for Maximum Tenderness
- Cooking at 55°C for 1.5-2 hours .
- Finish by searing vigorously in a pan or grill for 30-60 seconds per side .
4. Baking in the Oven
- First, sear the steak in a hot pan for 2 minutes per side .
- Transfer it to a preheated oven at 180°C for 5-7 minutes , until it reaches the desired internal temperature.
Ideal Internal Temperatures for Baking
| Baking | Internal Temperature | Cooking Time (per side) |
|---|---|---|
| Rare | 50°C | 2-3 minutes |
| Medium-Rare | 52-55°C | 3-4 minutes |
| Medium | 57-60°C | 4-5 minutes |
| Medium-Well | 63-65°C | 5-6 minutes |
| Well Done | 70°C+ | 6+ minutes |
Tips for the Perfect Flat Iron Steak
✔ Resting before and after cooking: Let the meat come to room temperature for 30 minutes before cooking and rest for 5-10 minutes after cooking.
✔ Light seasoning: It only needs salt and pepper due to its natural flavor, but it also goes well with marinades.
✔ Cutting meat: Cut it perpendicular to the grain so it remains tender.
Maintenance & Storage
- Fresh meat : In the refrigerator at 0-4°C for 3-5 days .
- Frozen : At -18°C for 6-12 months .
- Cooked : In the refrigerator for 3-4 days or in the freezer for 2-3 months .
Conclusion
Flat Iron Steak is one of the most underrated but excellent cuts of meat. It has exceptional tenderness, rich flavor , and is more affordable than other premium steaks. When cooked properly, it can offer an experience on par with more expensive cuts.