What To Know
- Roast flat iron steak in the oven for a more evenly cooked steak with a tender and succulent texture.
- Braising flat iron steak in a slow cooker or Dutch oven results in a fall-off-the-bone tender and flavorful steak.
- Store flat iron steak in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Flat iron steak, a delectable and flavorful cut, has tantalized taste buds worldwide. But have you ever wondered, “What part of cow does flat iron steak come from?” This blog post will delve into the anatomical origins of this prized cut, exploring its location, characteristics, and culinary significance.
The Shoulder’s Hidden Gem
Flat iron steak originates from the shoulder of the cow, specifically the chuck primal cut. Within the chuck, it resides in the infraspinatus muscle, a triangular-shaped muscle located beneath the shoulder blade. This muscle is known for its leanness and distinct grain structure.
Distinctive Characteristics
Flat iron steak is characterized by its:
- Flattened Shape: True to its name, this cut is relatively flat and thin, with a long and narrow shape.
- Intense Marbling: Despite its leanness, flat iron steak boasts a surprising amount of marbling, which contributes to its tenderness and juiciness.
- Intricate Grain: The fibers of the infraspinatus muscle run longitudinally, creating a distinctive grain pattern that adds to the steak’s unique texture.
Culinary Versatility
Flat iron steak’s versatility in the kitchen is truly remarkable. It can be grilled, roasted, pan-seared, or even braised. Its lean nature makes it a healthy choice, while its marbling ensures it remains tender and flavorful.
- Grilling: Grill flat iron steak over high heat for a smoky and charred exterior and a juicy interior.
- Roasting: Roast flat iron steak in the oven for a more evenly cooked steak with a tender and succulent texture.
- Pan-Searing: Pan-searing flat iron steak in a cast-iron skillet creates a delicious crust while preserving its juiciness.
- Braising: Braising flat iron steak in a slow cooker or Dutch oven results in a fall-off-the-bone tender and flavorful steak.
Health Benefits
Flat iron steak is not only delicious but also nutritious. It is:
- Lean: With only about 10 grams of fat per 3-ounce serving, flat iron steak is a low-fat protein source.
- High in Protein: Flat iron steak is an excellent source of protein, providing about 25 grams per serving.
- Rich in Iron: As its name suggests, flat iron steak is a good source of iron, an essential mineral for red blood cell production.
Choosing and Storing Flat Iron Steak
When choosing a flat iron steak, look for:
- Bright Red Color: The steak should have a vibrant red color, indicating freshness.
- Minimal Fat: Choose a steak with minimal visible fat, as this can affect tenderness.
- Uniform Thickness: A steak with uniform thickness will cook evenly.
Store flat iron steak in the refrigerator for up to 3 days or in the freezer for up to 6 months.
The Bottom Line: A Culinary Delight from the Cow’s Shoulder
Flat iron steak, a culinary treasure, hails from the infraspinatus muscle in the cow’s shoulder. Its leanness, marbling, and grain structure contribute to its unique flavor and texture. Whether grilled, roasted, pan-seared, or braised, flat iron steak offers a delectable and nutritious addition to any meal.
Quick Answers to Your FAQs
Q: Is flat iron steak the same as flank steak?
A: No, flat iron steak comes from the shoulder, while flank steak comes from the belly of the cow.
Q: How do I cook flat iron steak to medium-rare?
A: Grill or pan-sear the steak for about 4-5 minutes per side over medium-high heat, or roast it in the oven at 425°F for 15-20 minutes.
Q: Can I marinate flat iron steak overnight?
A: Yes, marinating flat iron steak overnight will enhance its flavor. Use a marinade with acidic ingredients like vinegar or citrus juice to tenderize the meat.
