I like my fair share of beef, in particular, I love Standing Rib Roast (next issue) and Sirloin, but to be honest, I have not often found a steak that has been consistently tender and juicy, in spite of price, aging, etc.
Then there is Flat Iron Steak.
When we drove to Florida (once) restaurants along the way (the only thing that made driving tolerable) all seemed to have flat iron steak. I thought it was the way that it was prepared, but in fact, it is the cut of the meat.
What is Flat Iron Steak
I looked it up, the definition and alternate descriptions include “Flat iron steak—also known as a top blade steak, top blade filet, and shoulder top blade steak—is cut from the shoulder of the cow (called the chuck) and is nicely marbled with lots of beefy flavors.”
How to Cook
I use a dry rub steak seasoning and grill it on really high heat. You can actually do this on your cook top, at a medium high to high heat. I have tried it on my induction cook top on high heat to get the skillet super hot, and I have also tried it on my outdoor electric grill (long gone are the days when we can actually grill using a barbeque as we now live in condos).
Electric Outdoor Grill
Using an electric grill takes some getting used to and a bit more thinking as the grill tends to cool as soon as you open the lid. Plus, it seems, you need ideal outdoor conditions as it works best when the weather is warm outside and there shouldn’t be any wind. Right. However, it beats riding the elevator and using the communal bbq!
On the other hand, the cook top is perfectly ok. Do not grease the skillet and do not use a wet marinade for this steak. This grilling method will cut down most of the fumes (we all have to be aware of smoke detectors that are conveniently positioned at our kitchen entrance!) and 3 minutes per side should yield an incredibly delicious and juicy steak. You have to increase the time to 3 minutes one side and up to 5 minutes the second side if you will be using an outdoor electric grill.
Anyway, Flat Iron Steak is on the menu tonight.
One last point, you must allow the steak to rest for 10-15 minutes before cutting into it. This is a must.