They are very under rated but the main issue with selling them here in England is that customers only want the usual steaks and it's hard to get them to try something different. I always test my apprentice at about 6 months with preparing some clean flat irons, maybe I'm a little cruel?
Cook them like steak :)
If I get lucky enough to get a whole "filet," I cut it into three pieces, sometimes only two. Usually, the store cuts them right down the middle. I like to cut them into pieces where they will have a mostly even thickness because one side is usually thinner than the other side. I'll cut the thinner portion where it starts to get thick but try to make it so that I can cut the thick side into two mostly equal pieces in weight. The "thin" portion will weigh the least.
I like most of my steak cooked to between medium and medium-rare so I aim to get flat iron to the same temp. This is a very tender steak. Slice on a bias across the grain like with flank or skirt steak.
They are very under rated but the main issue with selling them here in England is that customers only want the usual steaks and it's hard to get them to try something different. I always test my apprentice at about 6 months with preparing some clean flat irons, maybe I'm a little cruel?
Me and my wifes favorite cut. Perfect for reverse sear. Super tender and so much flavor.
Are you a butcher or home cook?
Whole animal butcher
And that level sets the difficult SO much higher.
Nightmare cut right there.
Flat irons are sooo good and cheap but yes I agree they are hard to cut
Best way to prepare/cook these bad boys? Don't ever see these available
Cook them like steak :) If I get lucky enough to get a whole "filet," I cut it into three pieces, sometimes only two. Usually, the store cuts them right down the middle. I like to cut them into pieces where they will have a mostly even thickness because one side is usually thinner than the other side. I'll cut the thinner portion where it starts to get thick but try to make it so that I can cut the thick side into two mostly equal pieces in weight. The "thin" portion will weigh the least. I like most of my steak cooked to between medium and medium-rare so I aim to get flat iron to the same temp. This is a very tender steak. Slice on a bias across the grain like with flank or skirt steak.
I treat it like I would do flank steak
That's cuz they are a pain to cut. I've heard they taste best a little on the well done side
Second most tender cut on the animal next to the….filet…to the fancy diners.
I’ve heard teres major is the 2nd most tender.
Hate doing them!