What is a flat iron steak?
It is part of the beef shoulder near the heart and the clod, just under the shoulder-blade. Also sold as a “top blade” steak, it has a lot of marbling and a fascia (gristly membrane) that runs down the middle.
In the past, this part of the beef was just waste. In 2002 a couple of university researchers invented this cut to save on the waste by removing that tough membrane.
These steaks are cross-cut from the top blade and cut across the membrane to make two smaller steaks. Once the membrane is removed from the top blade, you have two steaks that are shaped like the old flat irons – and a perfect cut for the grill!
What you need:
- 1 to 1 ½ pound flat-iron steak
- garlic salt
- lemon pepper
- olive oil
How to Do it:
Liberally salt and pepper both sides of the steak and let it sit at room temperature for about an hour.
Heat a grill or grill pan. Brush with olive oil.
On high heat, sear both sides of the steak. Reduce heat to medium and cook to desired doneness.
How do you tell if it’s done? You can use a meat thermometer, but I don’t like to pierce the steak in anyway while it’s cooking, it lets those precious juices out – so here is another method-
Open your hand, but keep it totally relaxed and press the fatty part under your thumb with your index finger. It will be soft and spongy – that’s what a rare steak will feel like when pressed in the center of the thickest part.
For medium-rare, touch your middle finger to your thumb, then feel that fatty part. It will be soft, but with a little less give than before. That’s how the steak will feel.
Want medium? Do the same thing but touching the ring finger to your thumb – and for well done, the pinky finger.
Remove the steak from the heat and allow it to rest for two or three minutes before cutting.
Cut crosswise and serve hot!
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