Cooking For Engineers

[Dilbert]

Flat Iron Steak has become quite popular in the last few years.
Curiously, the cut has a lot of variation, so I finally remembered to take some pix and post for clarification.

Altho the 'flat iron cut' came to fame recently, it actually dates back into the 1950's. It is cut from the shoulder - however when properly trimmed out, it is an extremely tender cut.

Other names applied: top blade steak, book steak, petite steak, butlers' steak (UK), oyster blade steak (Australia and New Zealand)
technical ID: North American Meat Processor (NAMP) meat buyers guide, it is item #1114D Beef Shoulder, Top Blade Steak.

This is how flat iron appears in our area:



I often see it locally prepared in individual portions; basically rectangular chunks of the above.
I have seen people post photos of some very strangely shaped cuts being sold as flat iron.

The flat iron cut is split apart from a muscle which has a very tough center sinew. This is the "inside" of the cut, there was a little sinew left which I trimmed away.



This shows the "outside" surface, the marbling is more clearly seen and of special note the "grain" of the meat is more obvious. For best results, take note the grain pattern so you can 'cut across the grain' for service.



I like to sear both sides in a very hot cast iron pan, then finish on a rack in the oven at 300'F/150'C - takes 10-15 minutes.

[Lancer21]

Nice steak, that cut isn't common yet where I live, but it does look quite appetising; and yes, cast iron is life!
I'd have cooked it a tiny little bit less, but that's a matter of personal taste; the way you cooked it must taste great as well.

[Sweet Sugar]