Flat iron steak
The
Flat iron steak is a relatively new cut of
steak from the
shoulder of a
cow. The steak was discovered by researchers at the
University of Nebraska and the
University of Florida during the course of a study of undervalued cuts of beef. The study also found that this specific cut is the second most tender cut of meat, after the Tenderloin. The major barrier to the flat iron steak was the large band of connective tissue running down the center of the steak, which led people to assume that the cut in general must be tough. Removing the connective tissue, however, leads to a steak that is often described as having both the tenderness of a
rib eye or
strip steak while still having the earthy character of a
sirloin or
skirt steak. One may see this cut of meat displayed in some butcher shops and meat markets whole as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat it weighs usually around 2 to 3 lbs, is located adjacent to the heart of the shoulder clod, under the aitch bone.
Restaurants, particularly upscale, have recently begun serving flat iron steaks on their menus. Especially popular are flatirons from Wagyu beef, as a way for chefs to offer more affordable and profitable dishes featuring
Wagyu or
Kobe beef.
Many recipes suggest marinating the flat iron steak before cooking.
Rather precise instructions for how to cut this piece out from the shoulder can be found in Bruce Aidells' "The Complete Meat Cookbook" - pp. 134-35 ISBN 0395904927
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Article on the development of the steak at the University of Nebraska
