If you’re using a meat thermometer, then when it reaches 43☌ and starts to lose the ‘spring with the finger’ test.As it is so lean Flat Iron is best cooked rare or medium-rare.In the UK it’s also called feather blade steak. it apparently looks like an old-fashioned clothes iron. The gristle from the muscle is removed leaving a nicely marbled lean steak.Īnd because of this marbling, you gain an extremely tender, flavoursome steak.įlat iron steak is named due to its distinct shape i.e. The flat iron is a cut taken from the ‘feather’ muscle which is in the chuck and blade section (shoulder area). Well, for one, it’s a steak that a lot of restaurants now use because of its flavour. Steak is a treat these days so enjoy a flat iron steak frites – nice and simple. Place the first batch on a plate and tent with foil while you cook the remaining steaks.Jump to Recipe Print Recipe An under-rated, inexpensive, tasty steak Remember the steak temperature will continue to rise around five degrees after removing from the pan, so remove the steaks from the pan slightly under your desired temperature.
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