Flat iron steak

Flat Iron Steak

A cooked flat iron steak

The flat iron steak is a cut of beef that is derived from the shoulder of the cow, specifically the chuck primal cut. It is known for its rich flavor and tenderness, making it a popular choice for grilling and other cooking methods.

Origin and Naming

The flat iron steak was developed by researchers at the University of Nebraska and the University of Florida as part of a project to find new, affordable cuts of beef. The name "flat iron" comes from the steak's resemblance to an old-fashioned flat iron.

Characteristics

The flat iron steak is characterized by its uniform thickness and marbling, which contribute to its tenderness and flavor. It is typically cut from the top blade roast, which is part of the shoulder clod. The steak is usually about 1 inch thick and has a rectangular shape.

Cooking Methods

Flat iron steak served with vegetables

The flat iron steak is versatile and can be cooked using various methods, including grilling, broiling, and pan-searing. It is recommended to cook the steak to medium-rare or medium to preserve its tenderness and juiciness. Marinating the steak before cooking can enhance its flavor.

Nutritional Information

Flat iron steak is a good source of protein, iron, and zinc. It is also relatively low in fat compared to other cuts of beef, making it a healthier option for those looking to reduce their fat intake.

Related Pages

• Beef cuts
• Grilling
• Marination
• Chuck steak