Flat iron steak is a delicious, tender cut from the shoulder area of the cow, prized for its rich flavor and relatively affordable price. Whether you’re a seasoned cook or a steak enthusiast eager to impress, knowing how to properly cut flat iron steak can elevate your meal experience. In this article, we’ll walk you through the best techniques to cut flat iron steak for maximum tenderness and flavor.
What Is Flat Iron Steak?
Before diving into the cutting process, it’s helpful to understand what flat iron steak is. This cut comes from the top blade muscle of the shoulder (or chuck) of the cow. It’s known for being one of the most tender cuts next to filet mignon due to its fine muscle fibers and marbling. The steak has a distinctive flat, rectangular shape, resembling an old-fashioned flat iron, hence the name.
One unique feature of flat iron steak is a strip of silver skin or connective tissue that runs through the middle, which needs to be removed for the best eating experience.
Why Cutting Flat Iron Steak Properly Matters
The key to a tender, enjoyable flat iron steak lies in slicing it correctly. The muscle fibers in the steak run in a specific direction, known as the grain. Cutting the steak against the grain (perpendicular to the muscle fibers) shortens these fibers, making the meat easier to chew and more tender.
Additionally, removing the silver skin and any gristle is essential because these parts do not break down during cooking and can make the steak tough and chewy.
Step-by-Step Guide: How to Cut Flat Iron Steak
1. Prepare Your Tools and Steak
– Use a sharp, flexible knife for clean cuts.
– If the steak is whole and untrimmed, start by trimming off any excess fat or connective tissue from the surface.
2. Identify and Remove the Silver Skin
The flat iron steak consists of two layers of meat separated by a tough silver skin running through the center. This connective tissue should be removed before cooking or slicing.
– Lay the steak flat on your cutting board.
– Locate the silver skin running through the middle.
– Carefully slide your knife along one side of the silver skin to separate the two layers of meat.
– Peel away the silver skin from each layer, cutting it off as close to the meat as possible without wasting any meat.
3. Slice Against the Grain
After cooking, it’s crucial to slice the steak against the grain:
– Look closely at the cooked steak’s surface to see the direction of the muscle fibers (grain).
– Position your knife perpendicular to the grain.
– Cut the steak into thin slices, about ¼ inch thick.
– If the grain changes direction in parts of the steak, adjust your slicing angle accordingly to maintain cutting against the grain.
Cutting against the grain shortens the muscle fibers, resulting in a more tender bite.
Tips for Cutting Flat Iron Steak Like a Pro
– Keep your knife sharp: A sharp knife makes cleaner cuts and reduces tearing.
– Rest the steak before slicing: Let the cooked steak rest for about 5 minutes to allow juices to redistribute, which helps keep the meat moist.
– Cut thin slices: Thinner slices enhance tenderness and make the steak easier to chew.
– Remove all silver skin and gristle: These parts are tough and unpleasant to eat, so thorough trimming is worth the effort.
Bonus: How to Cut Raw Flat Iron Steak for Cooking
If you buy a whole flat iron steak with the silver skin still intact, you can prepare it yourself before cooking:
– Trim off any excess fat or tough connective tissue on the outside.
– Use a sharp knife to carefully slice along the silver skin to separate the two layers.
– Remove the silver skin completely.
– Cut the steak into portions if desired, then cook using your preferred method.
This preparation ensures your steak cooks evenly and remains tender.
Final Thoughts
Cutting flat iron steak correctly is simple once you know the basics: remove the silver skin, identify the grain, and slice against it. These steps unlock the steak’s full tenderness and flavor, making your meal more enjoyable every time.
Enjoy your perfectly sliced flat iron steak!