Tag Archives: flat iron

flat-iron-steak

Flat iron steak – A relatively new restaurant favorite that’s delicious and tender

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Flat iron steak shouldn’t work. It is named after a domestic appliance, it is notoriously hard to find outside of restaurants, and it comes from an area of the cow, the shoulder blade, that was long considered too tough to produce any tender, enjoyable steaks.

But if you’ve ever had a grilled flat iron steak from a steakhouse or cooked it in your own backyard, you know that it is an amazing cut of beef.

The history of flat iron steaks

Flat iron steak is a tender cut of beef that not only has an interesting history but is also tough to find, similar to the Denver steak. Flat iron is not as prevalent in the butcher case as rib-eye, filet mignon, or flank steaks, but it is quite popular on restaurant menus in America and beyond.

Flat iron steak, which derives its name from its shape being similar to that of an old-fashioned clothes iron, has been around, in some form, for a while. The cut, or something similar to it, is known as the butler steak in the U.K. or the oyster blade steak in Australia and New Zealand. In some places, it can also be called book steak, petite steak, or shoulder top blade steak. However, much like the Denver steak, the flat iron steak as we now know it was not discovered until 2002 by researchers at the University of Florida and the University of Nebraska, and also as part of the Beef Checkoff Program.

The cut is derived from the shoulder of the cow, specifically from the top blade of the chuck primal cut. For a long period of time, the region from where the flat iron steak is derived was waste meat or used in ground beef mixes. This was due to the connective tissue that ran through it, making it undesirable as a stand-alone cut.

The researchers from Florida and Nebraska found a way to remove the gristle, creating a fibrous, marbled steak that is popular as a bistro steak. The term bistro steak is often used for tasty, tender cuts that are used by smaller restaurants as a delicious, cheaper alternative to more expensive cuts at high-end steakhouses like a New York strip steak.

The popularity of the flat iron steak among chefs is due to the versatility of the flavorful cut. According to our own Chef Yankel Polak, our in-house ButcherBox chef, “The flat iron steak is an industry darling, a new-age steak.”

It’s such a challenge to find in stores because it is in such high demand with restaurants. “It is on every top-notch steak joint’s menu these days,” Chef Yankel says.

Preparing flat iron steak

The tender cut can be cooked as is, but it is often used with a rub or marinade. It’s popular as a stir-fry meat, sometimes sliced for sandwiches, and commonly used with chimichurri or other spicy sauces for tacos. It can also be the centerpiece of other dishes.

The flat iron steak is ideal for grilling because it is relatively easy to cook. Whether using a marinade or just some olive oil, kosher salt, and freshly ground black pepper, our chef says that cooking it medium rare is best to keep the steak tender.

As Chef Yankel also explains, “It has a deep grain, so cutting against the grain is imperative, but it has minimal connective tissue, so your slices don’t have to be super thin.”

Chef Yankel says that flat iron is similar to both skirt steak and hanger steak, “For mouthfeel, it’s slightly chewy but in an enjoyable way, and for meatiness, it tastes like what you imagine beef should taste like,” he explained.

It is a shame that the cut is so prevalent among restaurants, as it is difficult for steak-loving consumers to find on their own. (Luckily, if you are a ButcherBox subscriber, it is often featured in our monthly boxes.)

Because of its great taste and usefulness, the flat iron steak has gained a tremendous reputation in the 15 years since it was discovered. Its legend will likely continue to grow. As Chef Yankel explains, “They will trend to higher price points as they gain popularity.”

So try to get your hands on one soon, or you might be priced out of the flat iron steak market in the near future.

Here is one of our favorite flat iron steak recipes, Chef Yankel’s Pepper-Crusted Flat Iron with Root Vegetable Mash.

Pepper-Crusted Flat Iron with Root Vegetable Mash

Ingredients:

  • 2 ButcherBox flat iron steaks
  • 2 tablespoons coarse ground black pepper
  • 1 tablespoon kosher salt
  • 3 medium parsnips, peeled and sliced
  • 1 large turnip, peeled and sliced
  • 4 cloves garlic, smashed
  • 3 cups milk
  • 4 tablespoons butter
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup Parmesan cheese, grated

Directions:

1. Preheat oven to 350 F. Place cast iron pan in the oven.

2. Place parsnips, turnip, garlic, and milk in small saucepan. Add more milk if needed to cover vegetables.

3. Simmer on low heat until vegetables are tender. Remove vegetables from pot, and place in a bowl.

4. Add butter and mash vegetables, adding small amounts of milk as needed to get a thick mashed consistency

5. Add Parmesan and parsley and scoop mash into medium cupcake tins. Sprinkle top with black pepper and bake for 20 minutes, or until golden brown.

6. Pour coarse black pepper on a plate and press one side of flat iron steaks onto pepper. Season steaks on both sides with kosher salt.

7. Remove cast iron pan from oven, add a small amount of oil and place steaks in pan, pepper side down. Return pan to oven. After 4 minutes, flip steaks. Continue to cook in oven 4 more minutes or until thermometer inserted into thickest part reads 120 F.

8. Let steaks rest at room temperature for at least 8 minutes. Serve with mash and enjoy!

flat-iron-steak

beef cuts chuck short ribs

For grilling season — the best beef cuts from the chuck

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Winter is slowly receding here in the Northeast, and it seems as if we’ve — finally — come to the end of a period of strange, colder-than-usual weather across the country. The Masters Tournament has come and gone. The selection of foods at farmers markets is more robust. Scarves, beanies, and mittens will soon be packed away.

And, most importantly, grills will reappear. They will be cleaned, repaired, and lit once more as we undertake that yearly rite of spring — cooking outside.

In our opinion, there is nothing that compares to the experience of throwing a scrumptious hunk of grass-fed beef over some hot charcoals or onto a red-hot grill.

But which beef cuts are best for cooking out? One section of the cow that has long been overlooked is the chuck, especially compared to the filet mignons, ribeyes, strip steaks, t-bone steaks, and tri-tips that come from the middle areas that make up the rib, loin, tenderloin,  and sirloin primal cuts.

As our ButcherBox Head Chef Yankel Polak says, “The chuck is a goldmine of great cuts.”

Some of the best cuts of beef to cook outdoors come from the chuck; also, some of our favorite steaks and roasts, in general, are chuck beef cuts.

You already know chuck beef

The “chuck” primal section produces the vast amount of meat that is used from a cow. Most of the meat from this area — the front section from the shoulder blade and down to the leg muscles — lacks fat and has a ton of connective tissue. Therefore, it can result in tough cuts of meat if cooked incorrectly.

Most parts of the chuck close to the ribs are used for various roasts.

Beef chuck roast, for example, is ideal for braising and slow cooking. Other common roast beef cuts from the chuck include pot roast and bone-in chuck roast, also known as the 7 bone chuck roast. These roast sections are fantastic when quickly seared and then put in a slow cooker for a few hours, especially with some complementary seasonings and spices.

These cuts are large and used for braising mainly because it is easy to cut sizeable hunks of beef out of the chuck section, but also because the connective tissue caused by the overuse of the muscles don’t make them as tender and marbled as sirloin steaks and tenderloin steaks.

However, many of the standard — sometimes vaguely labeled — steaks you can get at the supermarket are likely to be steaks cut from the chuck. Like flank steaks or skirt steaks, chuck is also often used as stew meat, kabobs, and sandwich steaks, and as an alternative to more expensive cuts like sirloin tips, tip roast, and ribeye.

You likely cook chuck meat on your grill quite often without realizing it: Chuck meat is one of the primary sources that butchers use to make ground beef. So if you are cooking cheeseburgers for the family this weekend, there is a good chance you’ve got some ground chuck in the burger mix.

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New beef cuts from the chuck primal

Because chuck beef has primarily been used for braising roast cuts, cheaper cuts of steak, and ground beef in the past, some steak lovers believe that you can’t find quality steaks in this front section of the cow.

However, over the past few decades, the beef industry has innovated and uncovered tasty, tender steaks in the chuck section that were previously unknown, difficult to access, or more prevalently used in unique ways in other cultures.

For instance, as part of the Beef Checkoff Program, meat science researchers at the University of Florida and the University of Nebraska identified new and potentially more affordable tender cuts of meat. The project led to the discovery of little-used or unknown cuts, like the Denver steak.

The Denver steak — which does not officially have anything to do with the Mile High City — comes from the chuck flap, an area of the chuck under blade that is full of tough, connective tissue. This steak is delicious as long as it is cooked correctly and, as we’ve said again and again with these types of cuts, must be cut against the grain once cooked.

The beef industry research project also led to the discovery of the flat iron steak, which is a challenging cut to find from the top section of the chuck shoulder. Flat iron steak is a perfect grilling steak; it is tender and tasty when cooked on an open fire. However, it can easily become tough if overcooked. Similar to many other cuts with lots of connective tissue — like the Denver steak — it should also be sliced against the grain.

The Denver steak and flat iron steak aren’t the only great grilling cuts that come from the chuck. Additionally, the chuck eye steak comes from an area of the chuck that is part of the longissimus dorsi muscle, the same place where the ribeye steak is derived. There is some confusion about whether or not a chuck eye is also a Delmonico steak, but that is a subject for another day.

The most delicious of all the chuck cuts might be a surprise

Although it sounds like it should come entirely from the ribs primal, the best short ribs come from the chuck. The first few ribs of a cow — usually the second through fifth ribs — are where the serratus ventralis muscle is thickest. This area is in the chuck primal section. The meat in this section is often tough, which is why short ribs are best cooked over a long period of time with a good marinade or rub.

Culturally, short ribs have been prominent in East Asian and Middle Eastern cooking traditions. However, they have emerged more recently as a delectable treat in the U.S. and can be cooked in a number of ways.

Chef Yankel describes short ribs as “the kings of the braising cuts.” We love slow cooking them bone-in with a sweet marinade.

“Short ribs are packed with healthy fats and collagen,” Chef Yankel added. “Nothing compares for texture and flavor.”

Many of the chuck cuts mentioned above are featured in our monthly grass-fed beef ButcherBox — if you are a member, you’ve likely experienced some of these steaks and roasts. If you want some more on our favorite cooking methods and recipes for the different cuts of chuck mentioned, check out our recipe page or YouTube channel.

If you aren’t a member and would like to become a ButcherBox member with delicious, thoughtfully-raised grass-fed beef delivered to your door each month, click here.

london broil

London Broil: A dish that is most often grilled and has nothing to do with England

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Beef dish names can be so odd.

London broil is just another example of the beef industry’s propensity for attaching names to cuts of meat that are confusing, don’t quite fit, or, sometimes, are quite unappetizing.

The Delmonico steak, for instance, was supposedly “invented” at Delmonico’s in New York; but the exact cut of beef that was used is often debated. Steak lovers aren’t sure whether a Delmonico is boneless ribeye steak, a bone-in top loin steak, or a boneless top loin strip steak. The Denver steak was “discovered” in the last decade, and its name comes more from the work of a marketing team than to any direct connection to the Mile-High City. And don’t get me started on the contrast between the tender and tasty flat iron steak and the old, hunk of metal used for straightening clothes from which its name is derived.

But London broil might be in a class of its own when it comes to its unique (and misleading) name. The cut — or cooking method to be more precise — has no connection to the capital of England, and, these days, it is rarely broiled.

A North-American treat

The most mind-blowing part about London broil is that it is completely unheard of in, of all places, London. The name may be a bit of the same trickery used with the Denver steak.

As far as most people can gather, London broil was first cooked in Philadelphia. The history behind the name is lost to time, but the best theory for its relation to the city of London is that the name was meant to add status — and an association to a British sensibility and European economic prestige.

London broil can be both a cut of beef and a way to prepare and cook a steak.

In the late twentieth century, it would be commonplace to go to the grocery store butcher and get a “London broil,” which would be one of the more inexpensive cuts. Likely, the steak consumers of that era were getting a flank steak — which didn’t have the same popularity as it does these days as a favorite for fajitas, steak sandwiches, and other such dishes.  The proper, regal sounding name may have been meant to appeal to consumers who might have perceived the affordable steak as a way to rise above their means.

The steak was likely brought home and cooked directly under the broiler in the oven until a crispy crust formed. Maybe some salt and pepper was a part of the cooking process. It was then sliced and served.

Many remember the dish as tough or flavorless. Those unfortunate food memories are likely due to the cooking practice of broiling on high heat as well as the lack of a critical step that is used to make London broil today: The marinade.

Many reflect fondly — and still enjoy to this day — a good London broil, we’ll share some best practices below to ensure you can delight in this delicious steak as well.

You just won’t ever find the steak in the city of London because it simply does not exist there; it is purely the product of the United States.

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What exactly is London broil?

According to most accounts, those who remember getting London broil from the supermarket butcher recall it being a flank steak, or, sometimes, a thick piece of flank steak. (While it would make sense for skirt steak to be used as London broil due to its similarity to flank steak, there don’t seem to be many instances of that occurring.)

ButcherBox grass-fed “London broil” comes from one of the best cuts from the round primal of a cow; it is a great steak found in the rear leg section that doesn’t produce many good cuts of beef. According to ButcherBox Head Chef Yankel Polak, the 6-ounce cut that can be found in a monthly ButcherBox is “the most flavor of all the round steaks.”  

You may also discover that various beef cuts such as the top round, the bottom round, sirloin steak tip, chuck shoulder, or chuck steak is also labeled as “London broil.”

The main reason for this is that London broil is most often a cooking method that involves marinating a less tender cut, pan-broiling or grilling the steak and then slicing it — across the grain — into thin slices.

What many people love about London broil is its flavor. And while previous generations may have skipped a key step, it is the marinating of the beef that explains its popularity.

Whether a flank steak or round steak, when marinated right, it is a great dish. There is no best way to marinate a London broil, but combinations of soy sauce, garlic, olive oil, balsamic vinegar, mushroom sauce, red wine, rosemary, and other spices work best for the marinade.

The marinade can also be poured over the steak after cooking for added flavor. Chef Yankel thinks London broil is best served with a thick steak sauce or and easy-to-make au jus.

Don’t forget to CUT AGAINST THE GRAIN. If you don’t follow this essential step, you can quickly turn what would have been a tender steak into a tough cut — because you didn’t break the steak’s connective tissue — that is not easy to eat.

How to cook a London broil

As the name implies, a London broil is supposed to be oven-broiled in a shallow pan. Broiling has long been the traditional method of preparation.

However, these days, London broil is more likely to be grilled on an open flame over high heat than thrown into the oven. The reason? It may be that people feel they have more control over the doneness of their steaks when cooking on a grill.

The current popularity of grilling over an open flame rather than under a broiler may have to do with remembrances of eating a dried out, flavorless steak in the past. When cooked right, you can get a melt-in-your-mouth London broil cooked in the oven. It requires a diligent eye on cooking time and a great marinade.

If cooking on a grill, Chef Yankel suggests preheating until the surface of the grill is extremely hot. Right before putting the steak that has already gone through the marinating process on the open flame, he suggests quickly rubbing an olive oil-soaked cloth over it.

For a medium-rare London broil, Chef Yankel says to cook the room temperature steak on the hottest part of the grill for 3 minutes per side, rotating the steak on the grates 90 degrees each minute and a half. This process will give the steak a nice sear.  (You can also get a great sear by using Chef Yankel’s pan-frying method as well.)

Then put the steak on the cooler section of the grill and let it cook for four more minutes on each side. Use a meat thermometer to make sure that the thickest part of the steak reaches 120° F. Another key step is to make sure the steak rests for between six to ten minutes so that it cooks evenly and the flavorful juices are distributed throughout.

Again, make sure to cut against the grain when slicing. And enjoy!

If you are a ButcherBox member, Chef Yankel will be sharing one of his favorite London broil recipes in future boxes and on the member recipe page. If you aren’t already getting healthy grass-fed beef and other delicious thoughtfully-sourced meats delivered to your door each month, sign up here.