The secret to finding flat iron steak: it’s not what you think at the grocery store
What To Know
- This is the most common name for flat iron steak at grocery stores.
- The steak is cut from the top blade region of the shoulder, which is not a traditional steak-cutting area.
- Whether you encounter flat iron steak labeled as top blade, shoulder tender, or any of its other aliases, rest assured that you’re getting a flavorful and tender piece of meat.
The flat iron steak, a hidden gem among beef cuts, often goes by an array of names at the grocery store, leaving shoppers puzzled. This elusive steak, renowned for its tenderness and flavor, may be labeled under different monikers, depending on the store and region.
Top Blade or Top Blade Steak
This is the most common name for flat iron steak at grocery stores. The “top blade” refers to the shoulder region from which the steak is cut.
Shoulder Tender
Another common grocery store name for flat iron steak is “shoulder tender.” This name highlights the cut’s tenderness, which is achieved through its location in the shoulder.
Chuck Tender Roast
While less common, some grocery stores may label flat iron steak as “chuck tender roast.” This name is a bit misleading, as the cut is not technically a roast.
Petite Tender
This name is often used for smaller cuts of flat iron steak, making it ideal for individual servings.
Bistro Steak
Some grocery stores may market flat iron steak as “bistro steak.” This name evokes the French culinary scene and suggests the cut’s suitability for upscale dishes.
Butcher’s Steak
This name highlights the unique shape of flat iron steak, which resembles a butcher’s knife.
Flat Iron Steak
Of course, some grocery stores simply use the straightforward name “flat iron steak” to avoid confusion.
Other Names
In rare cases, flat iron steak may be labeled under even more obscure names, such as:
- Shoulder Club Steak
- Mock Tender
- Empire Steak
Why the Confusion?
The various names for flat iron steak stem from its unique shape and location in the cow. The steak is cut from the top blade region of the shoulder, which is not a traditional steak-cutting area. As a result, different butchers and grocery stores have adopted their own naming conventions for this underrated cut.
Wrap-Up: Embracing the Many Faces of Flat Iron Steak
Whether you encounter flat iron steak labeled as top blade, shoulder tender, or any of its other aliases, rest assured that you’re getting a flavorful and tender piece of meat. Embrace the grocery store’s naming diversity and explore the culinary possibilities of this hidden gem.
What People Want to Know
1. What is the best way to cook flat iron steak?
Flat iron steak is best cooked over high heat to achieve a flavorful crust and tender interior. Pan-searing, grilling, or broiling are all excellent cooking methods.
2. What is the ideal temperature to cook flat iron steak to?
For medium-rare, cook to an internal temperature of 135-140°F. For medium, cook to 140-145°F. For medium-well, cook to 145-150°F.
3. What are some good side dishes to serve with flat iron steak?
Roasted vegetables, grilled asparagus, mashed potatoes, or a simple green salad are all great accompaniments to flat iron steak.
