![]() For maximum tenderness, cook it slowly, as in stewing or braising. The flatiron lends itself to grilling, broiling, and pan frying. In the past, it was best known as part of a chuck pot roast. Set aside on a plate loosely covered with foil for 5. “Flat iron steak is a shoulder top blade steak cut from the chuck section of the carcass. Cook steaks for 4 minutes each side or until cooked to your liking. ![]() Others use techniques developed by several universities to cut out this sinew, making the steak easier to eat. Cook these steaks until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C). Some butchers leave this intact, and you eat around it. In this last step, place a large skillet over medium heat. Sear steaks 2 to 3 minutes per side, until brown. It’s usually tender and juicy, but it has a line of sinew going through the flat iron steak region. In medium non-stick pan over medium-high heat, combine 1 teaspoon olive oil and steaks. It takes on the flavors of the marinade ingredients for an even richer taste.įlat iron steak’s texture depends on the way it’s butchered. ![]() Note: Flat iron steaks have a different flavor compared to the filet mignon because filet mignon doesn’t have as much marbling.įlat iron steaks are flavorful enough to be eaten on their own, but this cut benefits from a marinade. This makes flat iron steak a perfect choice if you want a well-exercised steak with enough marbling for a rich flavor. ![]() This steak comes from the shoulder, which is a part of the animal that gets a lot of exercise.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |