![]() ![]() ![]() Some say, in fact, that flat iron is the second most tender cut of beef after filet mignon. Blade just was best for braising, that moist-heat cooking that could properly and profitably soften him up.īut one day, a crafty butcher skillfully sliced away at top blade’s sinew, separating steaks on both sides - and the grilling world had its first flat irons. But because blade has a nasty seam of sinew and connective tissue running down his middle, he never did well alone over the dry heat of the grill or in a cast-iron skillet. Flat iron was always that part of Chuck called top blade (Chuck is very large and has many personalities). It’s called flat iron (because, not unlike our own, Chuck’s tender heart has the triangular shape of a clothes iron). However, inside of Chuck was always a soft heart it just took a crafty butcher to find it. You who sear steer meat are acquainted with Chuck, but generally steer clear of him in favor of Sir Loin, or Madame Filet Mignon, or other, more tender cuts of beef. IStockphoto by Getty ImagesFlat irons steaks, ready for the grill. Digital Replica Edition Home Page Close Menu
0 Comments
|
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |