Prime Flat Iron Steaks
Prime Flat Iron Steaks (8oz) are a fantastic cut of beef, known for their tenderness, rich marbling, and robust beef flavor. Flat iron steaks are cut from the shoulder of the cow and, despite being relatively affordable compared to other prime cuts, are prized for their exceptional quality and texture. An 8oz portion is a great size for an individual steak, perfect for a hearty, flavorful meal.
Cooking Methods for Prime Flat Iron Steaks:
1. Pan-Seared Flat Iron Steak:
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Preparation: Take the steak out of the fridge 30 minutes before cooking to bring it to room temperature. Season generously with salt, pepper, and any additional herbs or spices (garlic powder, paprika, or rosemary work well).
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Cooking: Heat a tablespoon of olive oil or butter in a heavy skillet (cast iron works great) over medium-high heat. Once the skillet is hot, add the steak and cook for about 4-5 minutes on the first side. Flip and cook for another 3-4 minutes for medium-rare or 5-6 minutes for medium, depending on the thickness.
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Finishing: Let the steak rest for 5-10 minutes after cooking to allow the juices to redistribute.
2. Grilled Flat Iron Steak:
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Preparation: Preheat the grill to medium-high heat. Season the steak with salt, pepper, and olive oil. You can also marinate it for 30 minutes to an hour before grilling with a simple marinade of olive oil, garlic, and herbs.
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Grilling: Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare or 5-7 minutes per side for medium, depending on thickness.
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Resting: Let the steak rest for about 5-10 minutes after removing from the grill to ensure a juicy result.
3. Oven-Broiled Flat Iron Steak:
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Preparation: Preheat your broiler and position the oven rack about 6-8 inches from the heat source. Season the steak with salt, pepper, and any other spices or herbs you like.
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Broiling: Place the steak on a broiler pan or wire rack. Broil for 4-5 minutes on each side for medium-rare, or longer for your desired doneness.
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Resting: Let the steak rest for 5 minutes before serving to lock in the juices.
4. Sous-Vide Flat Iron Steak (for precision cooking):
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Preparation: Season the steak with salt, pepper, and garlic or rosemary. Vacuum-seal the steak or place it in a resealable zip-top bag using the water displacement method.
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Sous-Vide Cooking: Set your sous-vide machine to 130°F (54°C) for medium-rare and cook for 1.5 to 2 hours. For medium, set the temperature to 140°F (60°C).
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Finishing: After sous-vide cooking, sear the steak quickly in a hot skillet for 1-2 minutes per side to develop a crust.
5. Flat Iron Steak with Compound Butter:
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Preparation: After cooking your steak by any of the methods above, top it with a pat of compound butter. Compound butter is simply softened butter mixed with garlic, herbs (like rosemary or thyme), and a touch of lemon juice.
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Serving: The butter melts over the steak, adding richness and flavor.
Side Dishes to Pair with Prime Flat Iron Steaks:
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Vegetables: Grilled or roasted vegetables like asparagus, Brussels sprouts, or carrots complement the richness of the steak.
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Carbs: Creamy mashed potatoes, baked potatoes, or a simple potato gratin are classic sides. You can also serve with rice pilaf or roasted sweet potatoes.
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Salads: A fresh arugula salad or a Caesar salad provides a nice contrast to the rich flavor of the steak.
Cooking Tips:
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Let it rest: After cooking, allow the steak to rest for about 5-10 minutes to prevent the juices from running out when you cut into it.
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Internal temperature: For medium-rare, the internal temperature should be around 130°F (54°C). For medium, aim for 140°F (60°C).
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Searing for flavor: A good sear helps develop a flavorful crust, so make sure your pan or grill is hot enough before adding the steak.
Would you like a more detailed recipe or help with any specific cooking method for your flat iron steaks?
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Best regards,
JD Meats & Seafood
