Cooks Illustrated Bulletin Board: Flat iron steak/Blade cut

Tim---we need you here :0)

Hi Robert,
We don't eat lots of meat, but I LOVE flat iron steak. Tim steered me to a recipe using this cut which is FABULOUS, BEST EVER, TERRIFIC, TO DIE FOR (you get the picture here, right?). It's CI's Beef Kabobs with Asian Flavors.
s-mom

Posted: 9/6/2008 6:15 AM

#256857

	Mortar and Pestle

	Member

Total Posts:6986
Last Post:2/7/2010
Member Since:4/1/2003

There have numerous discussions here about this cut, check out some of these past threads:
Flat Iron Search Results
Top Blade Search Results

Also, here are some comments by Cook's: An Illustrated Guide to Beef Roasts

Like Cook's I like this cut for it's big beef flavor and attractive price, although the price is increasing as it gains popularity. I really like using top blade for kebabs and stews.

-Kurt

Posted: 9/6/2008 2:26 PM

#256895

	paddy99

	Member

Total Posts:397
Last Post:12/3/2009
Member Since:11/30/2007

It is a great cut of meat but you certainly do not want to cook it much past medium rare. I like to marinate it in a chimichurri sauce and save some of the sauce to spoon over the steak when serving it. Our local Dillons(Kroger) store has it on sale for $4.99.

Posted: 9/6/2008 4:57 PM

#256908

	paddy99

	Member

Total Posts:397
Last Post:12/3/2009
Member Since:11/30/2007

I forgot to add that it is great for stir fry and a lot less expensive than flank or skirt.

Posted: 9/7/2008 8:53 PM

#257023

	RTB

	Member

Total Posts:182
Last Post:6/16/2009
Member Since:5/25/2004

I have been picking up flat iron steaks here in NC at our local Food Lion out of the Bargain Price meat tray. There I can often get a Flat Iron for about $5. Flat Iron is too new of a cut for most of the folks around here to know what it is and what to do with it.

I agree with the other posts above. I think it is quite tasty. It is also cheap, but because it is a shoulder cut, it will toughen markedly when it gets to medium done. So cook it fast and hot. Let it sit for 10 minutes or so before slicing. Slice it on a bias and thinly at that. It makes great fajitas like that. It may take one or two of them to get it down. Roy

Posted: 9/8/2008 7:18 AM

#257038

	tim

	Member

Total Posts:5419
Last Post:2/1/2010
Member Since:6/27/2003

Hi,

Posted by: RTB
Flat Iron is too new of a cut for most of the folks around here to know what it is and what to do with it.
Roy

Actually, we have been discussing Flat Iron steaks since December, 2003.

Early discussion of flat iron steaks

Posted by: RTB
It is also cheap, but because it is a shoulder cut, it will toughen markedly when it gets to medium done. So cook it fast and hot. Slice it on a bias and thinly at that. Roy

Roy, You may be confusing Flat Iron with the Top Blade Steak. This opinion may apply to a Top Blade Steak or Top Blade Roast.

Most experts agree that the Top Blade Steak is the second most tender piece of meat on a steer. Only the tenderloin is more tender.

It is almost impossible not to cut a flat iron steak on the bias or across the grain.

Actually, any steak with the exception of the tenderloin will get tough if cooked past 140 degrees. Nothing is tougher that an overcooked T-bone.

Tim

Posted: 9/9/2008 3:22 PM

#257242

	RTB

	Member

Total Posts:182
Last Post:6/16/2009
Member Since:5/25/2004

Thanks, Tim. You usually put up a good informative post. I have followed you for a few years.

I wanted to point out that some people may not be buying the flat iron steaks because they are not yet familiar with either the flat iron name, or with the actual item. Because of buyer unfamiliarity in either sense, flat irons are being left on the shelf until the SELL BY DATE. At that time, they are discounted in price, and then they become an even better bargain. I really enjoy them, especially at half price. I was hoping share that idea with the other readers.

And as I read back over the posts you and Kurt have put up on this, I could easily be confusing flat iron steak with top blade steak. But those recommendations have worked out well with my flat iron steaks. And I don't remember seeing anything in my stores described as top blade steak. Not to say that it's not there ....

Roy
[Edited on 9/9/2008]

Posted: 9/9/2008 7:02 PM

#257264

	tim

	Member

Total Posts:5419
Last Post:2/1/2010
Member Since:6/27/2003

Posted by: RTB
Because of buyer unfamiliarity in either sense, flat irons are being left on the shelf until the SELL BY DATE. At that time, they are discounted in price, and then they become an even better bargain. I really enjoy them, especially at half price. I was hoping share that idea with the other readers.

Roy

Roy,

Your thought on buying old beef is wonderful. Beef cuts only get better with age, 10 days is the minimum in my fridge for air aging. We had a new store that kept on putting their 5 day old filet mignon on half price. Kind of fabulous.

The top blade roast is about 12" long, 5" wide and 1 1/4" thick. It has a tendon running across the steak, just like the bones on a salmon. The top blade roast is cut crosswise to form top blade steaks. Here is a picture of two top blade steaks:

You can see the tendon that runs across the center.

Here is a video of a top blade roast being cut into two flat iron steaks. As you will see, they remove the central tendone, kind of like cutting two fillets from a salmon.

Top Blad Roast Trim

Here is a picture of two whole flat iron steaks: (1/2" thick X 5" wide X 12" long)

This cut is very flat and makes a wonderful steak, only the tenderloin is more tender. Because the grain runs the length of the steak (very unusual) the steak contracts lengthwise when grilling, making the steak thicker.

Go buy one.

Tim

Posted: 9/11/2008 9:10 AM

#257405

	RTB

	Member

Total Posts:182
Last Post:6/16/2009
Member Since:5/25/2004

Tim,

Very Nice.

I went to look for this at the supermarket service meat section. No one knew what I was asking for. What are other names which might be used for this cut?

I did not find anything called top blade in the meat case, and the service meat person could not help with this, either. The local supermarket is fairly good for meats, but I need to speak in their terms. Any ideas? Roy

Posted: 9/11/2008 11:56 AM

#257422

	tim

	Member

Total Posts:5419
Last Post:2/1/2010
Member Since:6/27/2003

Roy,

The first thing is to find a store that has top blade steaks. (About one in five stores do carry this cut.) You should go and talk to your meat department manager. Ask him if they break down "shoulder clods". If they do, they should be able to cut you a top blade roast.

If they don't break down shoulder clods, ask if they have any beef charts or pictures of beef cuts. This might help you show him the cut. You might also give him the links to that fabrication video. At this point, he will either be running from you or actually trying to help.

The meat manager should know what a top blade steak looks like, but take a copy of the picture above along to the store. In our stores they are called everything from ranch steak to boneless short ribs, BUT they all look exactly like that picture.

Once you find a top blade steak, ask if you can buy an extra, extra thick top blade steak that is cut from the center of the muscle. If yes, ask for one about 8" thick. Then take it home and cut that center tendon out of the roast, it's just like filleting a salmon. At that time, your steak will look like the Flat Iron steaks above, but much shorter.

Once you get the knack, you can ask for the whole top blade roast, or whatever they call it. Actually, some stores get cryovac'd top blade roasts and cut them into steaks. A very few store are now cutting the top blade roasts into Flat Iron steak singles portions, I would prefer the whole side of the top blade.

Good luck.

Tim

Posted: 9/11/2008 7:08 PM

#257453

	tim

	Member

Total Posts:5419
Last Post:2/1/2010
Member Since:6/27/2003

Roy,

Have you ever tried a hanger steak? It is also a wonderful steak that is hard to find. Only about 1 pound per steer.

How about my favorite, a spider steak? This is the love handle of a steer, I think. There are about 10 ounces per steer. It took me 5 years to get them.

Then there is the elusive sirloin flap steak and loin cap steak.

In Wisconsin, you can buy dairy cow tenderloins for $7 per pound. Actually a wonderful price. Think of a flabby tenderloin and then think of a tenderloin with some chew. I know, you have to add the flavor, but that's why we have smokers, spices, fresh butter and herbs.

All of these are much better than a strip steak. That is, except the highly marbled USDA Prime boneless whole striploin that has been dry aging in my fridge for the past 8 days. I'm going to enjoy the dried up bits more than the rest of the steaks.

Tim
[Edited on 9/11/2008]

Posted: 1/23/2009 6:07 PM

#273793

	Batard

	Member

Total Posts:317
Last Post:5/22/2009
Member Since:1/23/2009

Posted by: RTB
I went to look for this at the supermarket service meat section. No one knew what I was asking for. What are other names which might be used for this cut?

RTB, in my local supermarket in north NJ, they call a top blade roast a "chicken steak". When they finally understand what I want, they haul out a whole shoulder primal and carve it out in front of me. The confusion always comes down to terminology. When I asked the head butcher why they called it a "chicken steak" when the rest of the world calls it a top blade roast, he looked at me like I was crazy. What else would one call it? :p

Posted by: tim

... How about my favorite, a spider steak? This is the love handle of a steer, I think. There are about 10 ounces per steer. It took me 5 years to get them.

Can someone please explain what a "spider steak" is? I've tried to look it up to no avail. Thanks.

[Edited on 1/23/2009]

“There's nothing like a pork belly to steady the nerves.”
- Fergus Henderson

Posted: 1/24/2009 6:04 AM

#273824

	tim

	Member

Total Posts:5419
Last Post:2/1/2010
Member Since:6/27/2003

Posted by: batard

Posted by: tim

... How about my favorite, a spider steak? This is the love handle of a steer, I think. There are about 10 ounces per steer. It took me 5 years to get them.

Can someone please explain what a "spider steak" is? I've tried to look it up to no avail. Thanks.

Mr. Loaf,

The spider is the same muscle that forms the "oyster" on a chicken or turkey. Do you remember that moist nugget of meat between the hip joint and the backbone?

It is a small circle of meat above the hump on a steer's backbone. This link shows that small circle. (Click on the photo below the large drawing for a clear picture on this link.) Hind quarter with a spider steak

It is common in France and never sold in the US. I was able to get into the hanging room of a state regulated beef processor and show the butcher the exact location.

The steak is a tangled mass of meat and fat and sinews that all melt away during cooking.

Tim

ps: I can post a pic if you want.

Posted: 1/24/2009 6:24 AM

#273826

	sabinem

	Member

Total Posts:517
Last Post:7/17/2009
Member Since:1/18/2004

Posted by: tim

It is common in France and never sold in the US.

What is done with it then -- does it go downstream to form other meat products (hot dogs or something)?

-sabine

La Vie Donne Soif

Posted: 1/24/2009 7:30 AM

#273833

	paddy99

	Member

Total Posts:397
Last Post:12/3/2009
Member Since:11/30/2007

If the flat iron steak is never sold in the US what is the steak labeled as such in my freezer and sold by Kroger?

Posted: 1/24/2009 7:47 AM

#273838

	sabinem

	Member

Total Posts:517
Last Post:7/17/2009
Member Since:1/18/2004

paddy,
Tim was discussing the spider steak when he said that, not the flat iron.

-sabine

La Vie Donne Soif

Posted: 1/24/2009 8:03 AM

#273846

	marygott

	Member

Total Posts:2110
Last Post:1/28/2010
Member Since:6/17/2006

There was a funny beat in the book heat about butchering and the inside of the cow not looking like those charts. The cuts I get here are different to what is in the U.S. I often take a chart to the butcher and we have way long discussions about what they are and what I can get.

Do you know French name for spider steak? I would be interested to see if I can get that.

Mary

Posted: 1/24/2009 12:31 PM

#273881

	Batard

	Member

Total Posts:317
Last Post:5/22/2009
Member Since:1/23/2009

Posted by: tim
It is a small circle of meat above the hump on a steer's backbone. This link shows that small circle. (Click on the photo below the large drawing for a clear picture on this link.) Hind quarter with a spider steak

Thanks Tim, appreciate the info. Of the three cuts highlighted in those pictures, I am assuming it is the small piece shown at the very bottom center? Do you happen to know the name of the muscle?
[Edited on 1/24/2009]

“There's nothing like a pork belly to steady the nerves.”
- Fergus Henderson

Posted: 1/24/2009 1:32 PM

#273886

	sabinem

	Member

Total Posts:517
Last Post:7/17/2009
Member Since:1/18/2004

Posted by: marygott
I often take a chart to the butcher ...
Mary

Mary,
I'm thinking you need to get yourself one of these to wear to the butcher's! No more dragging charts around or worse yet, forgetting your chart on the front seat of your car!

-sabine

La Vie Donne Soif

Posted: 1/24/2009 2:24 PM

#273896

	marygott

	Member

Total Posts:2110
Last Post:1/28/2010
Member Since:6/17/2006

Knew I could count on you Sabine. And that is why America is such a great country. You certainly won't see the Russians wearing butchery themed apparel. And I do often forget the chart on the front seat of the car and end up touching my body parts in an attempt to demonstrate what I want (and the butcher goes home and tells his wife that Americans eat the saggy bosom of the cow).

Mary

Posted: 1/24/2009 2:24 PM

#273897

	tim

	Member

Total Posts:5419
Last Post:2/1/2010
Member Since:6/27/2003

Sabine,

The spider steak is frequently tossed because it is so small. Most processors include it in hamburger.

Batard,

Those picture are different rendition of a whole hind quarter; the first two are drawings and the third is a photo. Go to the photo and look at the hump at the top. In the center is a hand sized oval of meat, that is the spider steak.

I do not know the name of the muscle but assume it is the same as the oyster on poultry.

Mary,

I googled araignee bifteck and found the following. http://www.grosdoit.com/default.asp?file= pg24-1_fr If you scroll down to the Araignee you will read that this is a small (750g) very irregular muscle on the back of the beef, but then je na parle la francais.

Another French site proclains it to be, "L'araignée est un morceau très tendre, de forme irrégulière, voire déchiquetée ; elle doit être dénervée très soigneusement." Yes is is very tender, but looks like a mess.

If you can purchase this inexpensive cut, it will be a real treat. It kind of reminds me of a very tender skirt steak section.

Tim

Posted: 1/24/2009 2:29 PM

#273899

	marygott

	Member

Total Posts:2110
Last Post:1/28/2010
Member Since:6/17/2006

I googled it myself and found I could get it for 25.99 (euros) for a kilo. Good price for my part of town. I think I will have to get myself to France avec mon cooler.

Mary

Posted: 1/24/2009 2:54 PM

#273904

	Batard

	Member

Total Posts:317
Last Post:5/22/2009
Member Since:1/23/2009

Thanks again Tim. I just wrote a letter to Niman Ranch. Failing that, maybe I'll get lucky and find a butcher in NYC who knows what I'm talking about. Cheers!
[Edited on 1/24/2009]

“There's nothing like a pork belly to steady the nerves.”
- Fergus Henderson

Posted: 1/24/2009 3:02 PM

#273908

	tim

	Member

Total Posts:5419
Last Post:2/1/2010
Member Since:6/27/2003

Loaf,

Actually, you should ask your butcher about contacting someone who "breaks down hind quarters". They will have access to that spider.

Go over to eGullet and take a look at the butcher threads.

Tim

ps: Do you ever go out to eat in Brooklyn? My son owns No. 7 in Fort Greene.

Jump to:

First

[1] 2 of 2

Last

Previous Topic

Next Topic