Flat Iron Steak – An insider tip from the shoulder
The Flat Iron Steak , known in the US as Top Blade , is characterized by an intense meaty flavor and is very similar in texture to a flank steak. This cut requires a precise hand for perfect cutting.
Meat consultation – Flat Iron Steak
Flat Iron Steak – The Cut
The flat iron steak comes from the shoulder joint and owes its name to its flat-iron -like shape. Due to its demanding nature, the shoulder muscle is rarely used as a steak, but when carefully trimmed, it is tender and juicy.
Raising our cattle
Our beef comes exclusively from our own herd or from partner farms in the immediate vicinity of the butcher shop in the Black Forest . The animals are raised exclusively on our own farm feed , ensuring the quality of our products is outstanding.
Short transport routes of a maximum of 50 km guarantee gentle and stress-free slaughter, which also contributes significantly to the quality of the meat.
Short transport routes of a maximum of 50 km guarantee gentle and stress-free slaughter, which also contributes significantly to the quality of the meat.
Dry aged beef – a tradition for us
Dry aging on the bone has been a long-standing tradition for us. Our flat iron steaks age on the bone for at least two weeks, losing up to 50% of their weight in the process, resulting in a rich, natural meat flavor.
Preparation of Flat Iron Steak
How to prepare a flat iron steak on the grill – in 6 steps
Use a grill with a lid, regardless of whether it is charcoal, gas or electric.
- Set up 2 zones on the grill:
- Zone 1: Very high heat
- Zone 2: Only indirect heat from Zone 1 - Take the steak out of the fridge, salt it, and after 2-3 minutes place it in the hot zone to develop roasting aromas.
- Place in the indirect zone and reduce the heat of zone 1.
- Insert core temperature sensor .
- Remove the steak from the grill when it reaches the desired core temperature and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
How to cook flat iron steak in a pan – in 5 steps
The technique is similar to grilling, but with different tools. Use a heavy pan.
- Preheat the pan without oil for 2-4 minutes at maximum heat while the oven is preheated to 120 °C.
- Salt the steak and fry it in a pan with 1 tablespoon of oil.
- Place the steak in the oven and insert the core temperature probe.
- When the desired core temperature is reached, remove the steak from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring the core temperature of a flat iron steak
Use a digital thermometer to accurately measure the internal temperature . Insert the probe into the center of the steak.
Tip: Place the probe lengthwise on the steak to determine the required penetration depth.
Tip: Place the probe lengthwise on the steak to determine the required penetration depth.
Flat Iron Steak Core Temperature
The optimal core temperature varies depending on your taste. Here's an overview, with the temperature in bold being our recommendation:
* Our core temperature recommendation for Flat Iron Steaks: 54 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration of the meat, but still very reddish | 52-56 °C |
| medium | Clear color change, but still slightly pink | 56-60 °C |
| Well Done / Through | Meat almost completely recolored, almost no pink | 60-64 °C |
Aus eigenem & Partner ViehbestandFlat Iron Steak
Flat Iron Steak
Zartes Schulterstück, zwei Wochen dry aged, liefert intensives Aroma und saftige Textur – perfekt zum Kurzbraten oder Grillen.Regular price
11,99 €
Sale price
11,99 €
Regular price
14,99 €
Unit price
23,98 €
per
kg
Tax included.
Shipping calculated at checkout.
inkl. MwSt. zzgl. Versand
Dienstags und Donnerstags Versandtag
−20 % auf die 500 g · solange der Ball rollt
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Flat Iron Steak – An insider tip from the shoulder
The Flat Iron Steak , known in the US as Top Blade , is characterized by an intense meaty flavor and is very similar in texture to a flank steak. This cut requires a precise hand for perfect cutting.
Meat consultation – Flat Iron Steak
Flat Iron Steak – The Cut
The flat iron steak comes from the shoulder joint and owes its name to its flat-iron -like shape. Due to its demanding nature, the shoulder muscle is rarely used as a steak, but when carefully trimmed, it is tender and juicy.
Raising our cattle
Our beef comes exclusively from our own herd or from partner farms in the immediate vicinity of the butcher shop in the Black Forest . The animals are raised exclusively on our own farm feed , ensuring the quality of our products is outstanding.
Short transport routes of a maximum of 50 km guarantee gentle and stress-free slaughter, which also contributes significantly to the quality of the meat.
Short transport routes of a maximum of 50 km guarantee gentle and stress-free slaughter, which also contributes significantly to the quality of the meat.
Dry aged beef – a tradition for us
Dry aging on the bone has been a long-standing tradition for us. Our flat iron steaks age on the bone for at least two weeks, losing up to 50% of their weight in the process, resulting in a rich, natural meat flavor.
Preparation of Flat Iron Steak
How to prepare a flat iron steak on the grill – in 6 steps
Use a grill with a lid, regardless of whether it is charcoal, gas or electric.
- Set up 2 zones on the grill:
- Zone 1: Very high heat
- Zone 2: Only indirect heat from Zone 1 - Take the steak out of the fridge, salt it, and after 2-3 minutes place it in the hot zone to develop roasting aromas.
- Place in the indirect zone and reduce the heat of zone 1.
- Insert core temperature sensor .
- Remove the steak from the grill when it reaches the desired core temperature and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
How to cook flat iron steak in a pan – in 5 steps
The technique is similar to grilling, but with different tools. Use a heavy pan.
- Preheat the pan without oil for 2-4 minutes at maximum heat while the oven is preheated to 120 °C.
- Salt the steak and fry it in a pan with 1 tablespoon of oil.
- Place the steak in the oven and insert the core temperature probe.
- When the desired core temperature is reached, remove the steak from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring the core temperature of a flat iron steak
Use a digital thermometer to accurately measure the internal temperature . Insert the probe into the center of the steak.
Tip: Place the probe lengthwise on the steak to determine the required penetration depth.
Tip: Place the probe lengthwise on the steak to determine the required penetration depth.
Flat Iron Steak Core Temperature
The optimal core temperature varies depending on your taste. Here's an overview, with the temperature in bold being our recommendation:
* Our core temperature recommendation for Flat Iron Steaks: 54 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration of the meat, but still very reddish | 52-56 °C |
| medium | Clear color change, but still slightly pink | 56-60 °C |
| Well Done / Through | Meat almost completely recolored, almost no pink | 60-64 °C |
