What Is A Flat Iron Steak?

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By WKBW Directors

Story Published: Nov 11, 2008 at 7:41 PM EDT

Story Updated: Nov 11, 2008 at 7:41 PM EDT

Ingredients

What Is A Flat Iron Steak?
Air Date: 11/11/2008

What is it?

The Flat Iron steak is officially called the Shoulder Top Blade steak (Flat Iron) and is cut from the Shoulder Top Blade roast, part of the chuck.
The steaks are cut in a way that removes excess fat and connective tissue, leaving a tender cut that can be used in a variety of ways. The Flat Iron can be grilled, broiled or prepared in a skillet, and it?s great as a steak or cut into pieces for a stir-fry or kabobs.
It is considered the second most tender cut of beef after the tenderloin.
Not only is the Flat Iron steak very tender, but because it?s cut from the chuck, it?s more reasonably priced.

Characteristics

This well-marbled, ready-to-cook steak is tender, juicy and flavorful, and does not require marinating to tenderize.
With this cut, the consumer enjoys the benefit of no wasteful fat trim or tough connective tissue.

Cooking Tips for Pan-Broiling

Size matters! Use the pan size specified in the recipe. If the pan is too small and the beef is crowded, browning will be inhibited. If the pan is too large, overcooking may result.
Preheat nonstick skillet over medium heat until hot, about 5 minutes. Too high a temperature can cause overcooking.
Pat beef dry with a paper towel before cooking to promote browning.
Place beef in a preheated skillet. Do not crowd. Do not add water. Do not cover.
For 6 to 8 ounces of beef, cook over medium heat for 13 minutes for medium rare or 15 minutes for medium, turning beef twice.
Add salt to beef after cooking or browning. Salt added before cooking draws out moisture and inhibits browning.

Determining Doneness

It?s recommended to cook beef steaks and roasts to medium rare at a temperature of 145°F, or medium at a temperature of 160°F. Do not overcook!
Medium rare beef will be very pink in the center and slightly brown toward the exterior; medium beef will be light pink in the center and brown toward the exterior.
The most accurate way to determine doneness of steaks and thin roasts is with an instant-read thermometer, inserted horizontally from the side into the center.

Recipe and information courtesy of Cattlemen?s Beef Board and National Cattlemen?s Beef Association and the Beef Checkoff. For more information, go to www.BeefItsWhatsForDinner.com

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