The recipes I found suggested grilling four 6- to 8-ounce steaks over direct medium heat (350-450☏) for 6-8 minutes for medium rare, turning the meat once or twice. This is where things started to go sideways. I had no idea how long or at what temperature to grill a flat iron steak, so I visited for advice. I salted it generously on both sides with kosher salt and let it sit in the refrigerator for 90 minutes, then another 30 minutes at room temperature before grilling. The steak shown at the top of this post weighed 1.44 pounds. This is how my butcher sells flat iron steak some butcher cut this large piece into smaller portions ranging from 4 to 7 ounces. The butcher removes this membrane, resulting in two long, rectangular pieces of meat weighing under 2 pounds each. It’s a wide, flat cut that has a tough membrane running through the center. That’s how the flat iron steak came to be.Ī whole, untrimmed flat iron steak weighs 4-5 pounds. Do things a little differently, cut left instead of right, zig where you normally zag, and you can “create” a new steak cut that did not exist before. However, much depends on how the beef primal cuts are broken down into individual cuts. You’d think that meat people would know everything there is to know about what’s inside a cow. This effort was undertaken to find lower-priced cuts that could be trimmed into steaks and roasts that were flavorful and tender but could be offered at a lower price than more popular cuts. It was identified in 2002 as a new retail cut by the National Cattlemen’s Beef Association in partnership with the University of Nebraska and the University of Florida. So while recently browsing the meat counter and noticing some impressive looking flat irons, I picked up one and grilled it on my Weber Summit 450 gas grill.įor those not familiar with this cut, the flat iron steak comes from the beef shoulder. I’d eaten a flat iron steak in a restaurant but never grilled one at home.
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