Underrated and Not Appreciated –Flat Iron Steaks

If you haven't tried a flat iron steak yet, you're truly missing out! This cut, coming from the front shoulder blade (clod), used to be tossed in with the rest of the shoulder and chuck for grinding. But thanks to some fascinating research by meat scientists, we've learned that the flat iron is actually the second most tender muscle in the entire cow, right after the tenderloin! Not only is it incredibly tender, but the marbling is also exceptional. A cool feature of this cut is that it actually plumps up when cooked, and it’s very forgiving with temperature.

start by heating a seasoned cast iron skillet to about 375°F. Once it's nice and hot, I add a drizzle of olive oil (roasted garlic olive oil is my favorite), then season the steak with cracked black pepper and some sea or kosher salt.

Next, place the steak directly into the pan, letting it sear for about 3 to 4 minutes per side.

Once the steak has a nice crust, lower the heat and toss in some fresh garlic cloves, rosemary, thyme, and about 2 tablespoons of salted butter. Then, baste the steak for 2 minutes, allowing those flavors to infuse the meat.

For a perfect medium-rare steak, the internal temperature should be between 125°F and 137°F. Temperature is pivotal, so always have a good meat thermometer on hand – it’s a foolproof way to ensure your steak turns out just right.

After cooking, remove the steak from the heat and let it rest. Resting is an overlooked but crucial steps in preparing great steak. It allows the meat to relax, prevents juices from spilling out, and keeps the steak juicy. I typically rest the steak for 10-15 minutes.

Finally, it's time to enjoy that perfectly cooked flat iron steak!