![]() ![]() No, flat iron steak comes from the shoulder blade while bavette, the French term for flank steak, comes from the belly area. Or cook it, slice it, and serve it as fajitas. You can slice the steak raw and use it for exceptionally tender stir-fry meat. Thicker flat irons are good for reverse sear methods. What Is a Flat Iron Best For?įlat irons, like other tender steaks, are ideal for grilling. It's best at this temperature because it can overcook easily. The steak is done when the internal temperature reaches 135 degrees for medium-rare. How Do You Know When a Flat Iron Steak Is Done? Not every supermarket carries flat iron all the time. Grass-fed or other specialty producers will charge a little more. Supermarkets sell it for as low as $5 per pound but sometimes as much as $12. It's ideal for grilling over high heat because the meat is so tender. The flat iron is a terrific cut, as tender and flavorful as any steak you can buy. For well-done, aim for 155-165 ☏ internally.įlat Iron Steak FAQs Is Flat Iron Steak a Good Cut?.For medium-well, aim for 145-155 ☏ internally.For medium, aim for 135-145 ☏ internally. ![]()
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