{"product_id":"flat-iron-steak","title":"Flat Iron Steak","description":"\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Flat Iron Steak – An insider tip from the shoulder\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The \u003cstrong\u003eFlat Iron Steak\u003c\/strong\u003e , known in the US as \u003cstrong\u003eTop Blade\u003c\/strong\u003e , 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.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Meat consultation – Flat Iron Steak \u003c\/h2\u003e\n\n\u003cdiv class=\"video-container\"\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube-nocookie.com\/embed\/xHfBl97mRgg\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen\u003e\u003c\/iframe\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Flat Iron Steak – The Cut\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nThe \u003cstrong\u003eflat iron steak\u003c\/strong\u003e comes from the \u003cstrong\u003eshoulder joint\u003c\/strong\u003e and owes its name to its \u003cstrong\u003eflat-iron\u003c\/strong\u003e -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. \n\n\u003c\/div\u003e\n\n\u003cdiv class=\"bodytext\" style=\"text-align: center;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/flat-iron-steak-zuschnitt.png\" alt=\"Flat Iron Steak Cut\" style=\"max-width: 100%;\"\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Raising our cattle\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Our beef comes exclusively from our own \u003cstrong\u003eherd\u003c\/strong\u003e or from partner farms in the immediate vicinity of the butcher shop in the \u003cstrong\u003eBlack Forest\u003c\/strong\u003e . The animals are raised exclusively on \u003cstrong\u003eour own farm feed\u003c\/strong\u003e , ensuring the quality of our products is outstanding.\u003cbr\u003e\u003cbr\u003e\n \u003cstrong\u003eShort transport routes\u003c\/strong\u003e of a maximum of 50 km guarantee gentle and stress-free slaughter, which also contributes significantly to the quality of the meat.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Dry aged beef – a tradition for us\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e \nDry 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.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2\u003e Preparation of Flat Iron Steak\u003c\/h2\u003e\n\n\u003ch3\u003e How to prepare a flat iron steak on the grill – in 6 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Use a grill with a lid, regardless of whether it is charcoal, gas or electric.\u003cbr\u003e\u003cbr\u003e\n\u003col\u003e\n\n\u003cli\u003e Set up 2 zones on the grill:\u003cbr\u003e\n - Zone 1: Very high heat\u003cbr\u003e\n - Zone 2: Only indirect heat from Zone 1\u003c\/li\u003e\n\n\u003cli\u003e Take the steak out of the fridge, salt it, and after 2-3 minutes place it in the hot zone to develop roasting aromas.\u003c\/li\u003e\n\n\u003cli\u003e Place in the indirect zone and reduce the heat of zone 1.\u003c\/li\u003e\n\n\u003cli\u003e\n\n Insert \u003ca href=\"#4\"\u003e\u003cb\u003ecore temperature sensor\u003c\/b\u003e\u003c\/a\u003e .\u003c\/li\u003e\n\n\u003cli\u003e Remove the steak from the grill when it reaches the desired \u003ca href=\"#5\"\u003e\u003cb\u003ecore temperature\u003c\/b\u003e\u003c\/a\u003e and let it rest for 2-3 minutes.\u003c\/li\u003e \n\u003cli\u003eCarve the steak across the grain and serve on warmed plates.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e How to cook flat iron steak in a pan – in 5 steps\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The technique is similar to grilling, but with different tools. Use a heavy pan.\u003cbr\u003e\u003cbr\u003e\n\u003col\u003e\n\n\u003cli\u003e Preheat the pan without oil for 2-4 minutes at maximum heat while the oven is preheated to 120 °C.\u003c\/li\u003e\n\n\u003cli\u003e Salt the steak and fry it in a pan with 1 tablespoon of oil.\u003c\/li\u003e\n\n\u003cli\u003e Place the steak in the oven and insert the core temperature probe.\u003c\/li\u003e\n\n\u003cli\u003e When the desired core temperature is reached, remove the steak from the oven and let it rest for 2-3 minutes.\u003c\/li\u003e\n\n\u003cli\u003e Carve the steak across the grain and serve on warmed plates. \u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch2 id=\"4\"\u003e Measuring the core temperature of a flat iron steak\u003c\/h2\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n Use a digital thermometer to accurately measure the \u003cstrong\u003einternal temperature\u003c\/strong\u003e . Insert the probe into the center of the steak.\u003cbr\u003e \n\u003cstrong\u003eTip:\u003c\/strong\u003e Place the probe lengthwise on the steak to determine the required penetration depth.\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003cdiv class=\"box\"\u003e\n\n\u003ch3\u003e Flat Iron Steak Core Temperature\u003c\/h3\u003e\n\n\u003cdiv class=\"bodytext\"\u003e\n\n The optimal \u003cstrong\u003ecore temperature\u003c\/strong\u003e varies depending on your taste. Here's an overview, with the temperature in bold being our recommendation:\u003cbr\u003e\u003cbr\u003e\n\u003ctable\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e Designation\u003c\/th\u003e\n\n\u003cth\u003e Description\u003c\/th\u003e\n\n\u003cth\u003e core temperature\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Blue\u003c\/td\u003e\n\n\u003ctd\u003e Roasted on the outside, cool and raw on the inside\u003c\/td\u003e\n\n\u003ctd\u003e 42 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Rare \/ Bloody\u003c\/td\u003e\n\n\u003ctd\u003e Very reddish in the core\u003c\/td\u003e\n\n\u003ctd\u003e 48-52 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003eSlight discoloration of the meat, but still very reddish\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003e52-56 °C\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n                     \u003ctd\u003emedium\u003c\/td\u003e\n\n\u003ctd\u003e Clear color change, but still slightly pink\u003c\/td\u003e\n\n\u003ctd\u003e 56-60 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Well Done \/ Through\u003c\/td\u003e\n\n\u003ctd\u003e Meat almost completely recolored, almost no pink\u003c\/td\u003e\n\n\u003ctd\u003e 60-64 °C\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n \u003cstrong\u003e* Our core temperature recommendation for Flat Iron Steaks: 54 °C\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n","brand":"Der Schwarzwälder","offers":[{"title":"500g","offer_id":41685417132106,"sku":"5067","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"700g","offer_id":43619886202954,"sku":"50671","price":20.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/2453\/6650\/files\/flat-iron.jpg?v=1752233593","url":"https:\/\/der-schwarzwaelder.com\/en\/products\/flat-iron-steak","provider":"Der Schwarzwälder","version":"1.0","type":"link"}