September 10, 2003
Flatiron Steak is the New Black (of Steaks)
New York magazine looks at the new hanger steak (apparently, the hanger steaks are the old black in the beef world) to wow chefs, the Flatiron Steak. Worried that the Flatiron Steak was some attempt to ride the Flatiron Building train, the Flatiron Steak is named so because, like the Flatiron Building, it looks like a flatiron. NY says Flatiron steak is "remarkably flavorful, surprisingly tender, and—most important—cheap cut from the shoulder." Restaurants serving the steak du jour are Jane, Sunburnt Cow (137 Avenue C /212-529-0005), WD-50, Dominic Restaurant/Social Club and Cub Room.
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Butter is also serving the flatiron steak. I tried it and think its a waste of money. I'll take a porterhouse or filet mignon every time.
WD-50's flatiron is so ridiculously good I can't even put it in words.
I am very curious about the Flatiron cut. My friend and I debated having the steak, but we ended up getting skate and lamb, which were both excellent as well.
Is the Flatiron cut the fancy name for the tri-tip steak?
Nevermind, I answered my own question (no).
I was served something called a flatiron steak at a local restaurant. It was very tender, had no fat or gristle but both I and my partner thought it tasted like liver.
I own a ranch in the Sandhills of Nebraska where we raise cattle, and from those cattle sell steaks, including the flatiron. Tastewise, I believe the flatiron is not as tasty as New Yorks or Ribeyes, but it's still great beef.
And let me know if you'd like to try some of ours.
I have some flatiron steak in the frezzer. How do i fix it?
thanks