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Butter Steak? Anyone familiar with this cut

#1 User is offline   FarCry 

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Posted 29 May 2008 - 03:04 PM

Hi all,

My wife stopped by a local butcher and got a good size "butter steak" butchered and trimmed. The butcher told her this was similar to a flank steak in the UK, but it was leaner and more tender.

Anyone have any experiences with this cut on the grill? Personally, Ive never heard of it. Best I can determine from searches is that it is some form of top blade steak or the top cut of chuck, said to resemble two flank steaks. Also seems to be called 'Flatiron Steak"

Sounds like as good an experiment as any!

Thanks in advance
Well there she sits buddy just a gleamin' in the sun, there to greet a workin' man when his day is done - Bruce

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#2 User is offline   Bacardi 

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Posted 01 June 2008 - 07:31 AM

Hmmm...Top blade and flank are very different coming from very different parts of the animal...

Top blade is a fantastic tender steak that's somewhat high in fat. The top blade typically contains a line of connective tissue in the middle and is typically sold very cheap. You can cut it in such a way to eliminate the connective tissue, this is called a flat iron steak, due to loss of trimmings, these steaks get very pricey.

Flank is very low in fat...
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#3 User is offline   FarCry 

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Posted 01 June 2008 - 07:41 AM

I'll post a picture of this steak shortly and you can be the judge - but I will say that this was one of the most tender and delicious steaks as it turned out.
Well there she sits buddy just a gleamin' in the sun, there to greet a workin' man when his day is done - Bruce

Well I get home at five o'clock,
And I take myself out a nice, cold beer.
- 'Workin' Man, Rush

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#4 User is offline   cuskit 

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Posted 01 June 2008 - 09:02 AM

View PostFarCry, on Jun 1 2008, 08:41 AM, said:

I'll post a picture of this steak shortly and you can be the judge - but I will say that this was one of the most tender and delicious steaks as it turned out.

Steak? Did someone mention steak? In the morning? Weehaa! ;)

I'll be looking forward to the picture - being a steak lover for sure! I've had flatiron steaks before (not lately - and back in the day when we "broiled" our steaks in an apartment). Those years steaks of any cut could be had for under two bucks a pound! We mostly had 1st cut chuck steaks @.49 per pound! The flatirons were a treat, but very messy for the broiler pan - Patty always complained about how hard it was to clean up all the grease! Geez, I can't believe I once lived without a barbecue. Well, an occasional use of an habachi - but that was just burgers and dogs. ;)

Mike
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#5 User is offline   Bacardi 

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Posted 01 June 2008 - 09:45 AM

View PostFarCry, on Jun 1 2008, 08:41 AM, said:

I'll post a picture of this steak shortly and you can be the judge - but I will say that this was one of the most tender and delicious steaks as it turned out.


Tender equals top blade, not flank ;) In fact, top blade is the second most tender steak, after the filet. The top blade has even more rich beef flavor than the filet.
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#6 User is offline   FarCry 

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Posted 01 June 2008 - 10:26 AM

Ok here are some hasty pics of the cook - this steak was as tender as any filet Ive had. The result was fantastic. Simple seasalt and 3-peppercorn pepper on the outside, oiled the grates and it was 7 minutes Side A, 5 minutes side B and it was perfect medium rare

Posted Image

Posted Image

Posted Image
Well there she sits buddy just a gleamin' in the sun, there to greet a workin' man when his day is done - Bruce

Well I get home at five o'clock,
And I take myself out a nice, cold beer.
- 'Workin' Man, Rush

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#7 User is offline   Green 

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Posted 02 June 2008 - 11:41 AM

View PostFarCry, on May 29 2008, 03:04 PM, said:

Hi all,

My wife stopped by a local butcher and got a good size "butter steak" butchered and trimmed. The butcher told her this was similar to a flank steak in the UK, but it was leaner and more tender.

Anyone have any experiences with this cut on the grill? Personally, Ive never heard of it. Best I can determine from searches is that it is some form of top blade steak or the top cut of chuck, said to resemble two flank steaks. Also seems to be called 'Flatiron Steak"

Sounds like as good an experiment as any!

Thanks in advance



I am by no means an expert or a butcher. However the Flatiron steak is being marketed I believe by Swift. It normally comes prepackaged in a heavy cryo-vac package. It was pretty cheap around here in the fall. I bought several and they were very good. It has a relatively tender texture but has the flavor of chuck. I realize many of you may turn up your noses at the mere idea of a chuck steak. However at my small town grocery store with a real meat market, I am able to get chuck roasts that are very very good. You learn to eat around (Cut around) the fat or sinew. But I use them as steaks as it allows me to really sear the outside and leave the inside very med rare. You have to be more careful with the flatiron as they are not real thick. But I get Chuck anywhere from $1.88 to 2.68 (recently). I don't remember the flatiron price - but under $4.00 for sure.

The flatiron is supposed to be that thin layer of really tender meat on the top of the chuck roast. Supposedly some restaurants are starting to offer it as an alternative to fillet of tenderloin which will be nearly triple the price.

I liked the ones we had - especially when they had them priced so well. Certainly not fillet mignon - but a great steak anyway. The photos here look just like the ones I saw / ate.

Here's link from Wikipedia

http://en.wikipedia....Flat_iron_steak

Also check out the links to University of Florida and Nebraska on the above link page (what the heck would the Cornhukers know? LOL)
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#8 User is offline   Bacardi 

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Posted 02 June 2008 - 04:39 PM

Hmmm, the steak you posted doesn't really look like a flat iron, top blade or a flank, lol. Glad you liked it! Thanks for the pic! Take a pic of the package/label next time

View PostGreen, on Jun 2 2008, 12:41 PM, said:

I am by no means an expert or a butcher. However the Flatiron steak is being marketed I believe by Swift. It normally comes prepackaged in a heavy cryo-vac package. It was pretty cheap around here in the fall. I bought several and they were very good. It has a relatively tender texture but has the flavor of chuck. I relize many of you may turn up your noses at the mere idea of a check steak. However at my small town grocery store with a real meat market, I am able to get chuck roasts that are very very good. You learn to eat around (Cut around) the fat or sinew. But I use tham as steaks as it allows me to really ssear the outside and leave the inside very med rare. You have to be more careful with the flatiron as they are not real thick. But I get Chuck anywhere from $1.88 to 2.68 (recently). I don't remeber the flatiron price - but under $4.00 for sure.

The flatiron is supposed to be that thin layer of really tender meat on the top of the chuck roast. Supposedly some restuarants are starting to offer it as an alternative to filet of tenderloin which will be nearly triple the price.

I liked the ones we had - especially when they had them priced so well. Certainly not filet mignon - but a great steak anyway. The photos here look just like the ones I saw / ate.

Here's link from Wikipedia

http://en.wikipedia....Flat_iron_steak

Also check out the links to University of Florida and Nebraska on the above link page (what the heck would the Cornhukers know? LOL)


Flat iron steak was being sold at chain restaurants years ago...If I remember correctly, TGI Friday actually had a commercial where it only talked about the flat iron. I was taking to supermarket butcher. I was wondering why I COULD find top blade, but could NOT find flat iron. He told me with the flat iron there is a lot more trimming which equals waste. eg them having to grind it up for hamburger. So it makes sense to me that flat iron is more expensive. B)
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#9 User is offline   Stone_Cold_Griller 

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Posted 30 September 2011 - 04:47 PM

Lol...this is a response to a post written more than 4 yrs ago, but hey....maybe somebody'll read it :) Flat iron steaks are the second most tender cut, right after rib-eye. Has that lil bit of marbling throughout. The wife likes rib-eyes, and about a year or so ago we tried these flat-irons. Brought 'em home from the supermarket, marinated them with pre-packaged Brown Sugar Bourbon from Grill Mates. Grilled up real nice about 6 or 7 min per side....Haven't bought the more expensive ribeyes since.
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#10 User is offline   cuskit 

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Posted 30 September 2011 - 11:53 PM

As a former participant of this thread - and many others ;) I'm happy to see it rejuvenated! Stone - how about adding a few pix of your own here? I still pick up flat irons weekly (okay, maybe monthly) at Costco - and I agree they are awesome when marinated and sliced thin across the grain! We have another thread going somewhere about beef/marinades - and while I don't marinade my rib-eyes I do always use Kikkoman Soy Sauce on this cut. I have to say that at least those I get at Costco are not really the best marbled cuts around - and as such they benefit immensely from the marinade which helps to tenderize them a lot.

I've seen the Brown Sugar Bourbon from Grill Mates though never tried it - I'll do so on your say so! :)

Looking forward to more action here soon!

mikey :)
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven
--------------------------------------------------------------------
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--------------------------------------------------------------------
2007 Portable SS LP Grillware Tabletop Grill, 12,000BTU
2000 Weber "Go Anywhere" Charcoal Grill
Vintage 22" Weber Kettle

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Help support the BBQ Source Forums
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