Wednesday, November 30, 2022
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Flat Iron Steak Butcher Box

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What Was Inside My Butcherbox

How to Butcher Flat Iron Steak. #Butchersecretsteak #3.

Right off the bat, I could see that I did receive one meat that I was really hoping for and that was my chuck roast. I was hoping to make another Mississippi roast next week and the gorgeous hunk of meat that was sent will be absolutely perfect for that dish! The chuck roast that I received in my ButcherBox came in at 36 oz and it will be the perfect size to feed my family. This piece of meat was quite honestly, the most impressive looking beef roast I ever had to pleasure to cook with. I usually get my meat from the grocery store. The grocery store that I shop at has this cut of beef on sale often at buy-one-get-one-free but it never looks as nice as what ButcherBox has to offer!

I also received two 10 oz ribeye steaks, which will be perfect for a special Sunday dinner this week. Ribeye is my favorite steak cut of meat. It is a very simple steak to cook with simple ingredients. I create an herbed ghee mixture and rub it on the meat and cook it for a few minutes per side in a cast iron pan. I cook my steaks medium-rare and I am really thrilled to give ButcherBoxs meat a whirl.

Everything that I received looks completely and totally super duper fresh! I was really impressed with the gorgeous red hue of all the meat and the marbling on everything.

The other cuts of beef that I received in my first ButcherBox were the following: 2 lbs of grass-fed ground beef , 2 6 oz flat iron steaks, 2 packages of sirloin tips , and a package of ButcherBoxs very own bacon!

Storing Flat Iron Steak

Raw meat doesn’t have too long of a shelf-life, so plan on cooking the flat iron steak within three to five days of purchasing it and store in the refrigerator until ready to prepare. Make sure it is wrapped well without any extra air inside the packaging. If you need to keep for later use, remove from the store packaging and rewrap in a freezer bag or butcher paper, removing any extra air. The steak will stay fresh for at least three months or longer.

Flat Iron Steak Vs Flank Steak

Since flat iron steak is not as well known as flank steak, it is easy to confuse the two. However, they are very different cuts of meat, beginning with the part of the cow from which they come. Whereas the flat iron steak is cut from the chuck primalthe shoulder area of the cowa flank steak is cut from the belly muscle, called the flank primal. They are both flavorful and tender, but the flank steak is leaner than the flat iron. The distinctions also reach to their ideal cooking methods both steaks benefit from marinating, but since the flat iron is a thicker, denser cut of beef, it is best when cooked to just medium rare. A flank can be braised and is often used for steak fajitas and carne asada.

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Here Is What I Did With Meat From My Butcherbox

ButcherBox Chuck Roast

For the chuck roast that was sent to me from ButcherBox, I immediately knew what I wanted to create with itmy Paleo Mississippi Roast. This is a really awesome recipe to use with a nice piece of chuck roast meat. The recipe tells you how to create your own ranch seasoning rub for the meat and how to create this set-it-and-forget-it beef dish. The chuck roast that I received from ButcherBox was the best chuck roast I had ever seen. I had the most perfect red hue and great marbling on it. This chuck roast did not have much fat on it and the meat came out extremely juicy and tender!

This ButcherBox chuck roast sure made for one memorable meal with lots of ooos and ahhs at the dinner table!

ButcherBox Ribeye Steaks

Sometimes simplicity is best! For the ButcherBox ribeye steaks, I simply cooked them in a cast iron pan with a bit of oil, salt, and pepper. This was a very easy approach but it results in big flavor and a juicy, unforgettable meal. I served my ButcherBox ribeye alongside some ButcherBox bacon-wrapped asparagus. The ButcherBox bacon was the perfect addition to this paleo, primal meal!

Steak & eggs

Can you see that I like my steak still mooing? lol!

Butcherbox Review A Trustworthy Source Of Top

Butcher Box Plans: What You Need to Know

Today I would love to spread the word about how fantastic ButcherBox is in my special ButcherBox review on this Tried It Out Tuesday! If you love to cook with top quality meats like 100% grass-fed and grass-finished beef, free-range organic chicken, and heritage breed pork then ButcherBox is going to blow your mind! ButcherBox only ships out the best high-end meats. I will be sharing with you some ways to use the beef that you receive from ButcherBox. I included a way to use the beautiful 36oz chuck roast, also a great way to serve up the gorgeous ribeye steak, and how I served the ButcherBox flat-iron steak with eggs.

The ButcherBox meat delivery service keeps up to their promise of delivering quality, convenience, and value. ButcherBox is a trustworthy source of meat to satisfy all of your carnivore cravings.

Standard disclosure:I was sent a ButcherBox free of charge for review purposes. All statements and opinions in this ButcherBox review are my own.

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Should I Use A Charcoal Or Gas Grill For My Flat Iron Steak Recipe

Honestly, either one will do. Theres technically not one type of grill thats always better than another, so use the kind of grill you prefer and feel comfortable with. Gas grills can be easier to operate and offer smoother temperature controls to prevent overcooking. But charcoal grills can add extra flavor that you dont usually get from the gas grill.

Pineapple Marinated Flat Iron With Coconut Pineapple Rice

Tune in for a delicately fragrant and fully delicious way to cook those flat irons, along with the perfect side dish. As you can probably tell, I love pineapple. It obviously has amazing flavor on its own, but is ideal in marinades thanks to its tenderizing properties. Plus, good coconut rice can change your life, and adding pineapple will only make it better.

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Gather Ingredients And Materials

Get everything you need to start grilling before you fire it up and get your steak ready. Have salt, pepper, olive oil, and any sauce you might want to add to the meat, ready to go. Grab a pair of grilling tongs or spatula and a plate to set the steak on when youre done. Dont forget the meat thermometer! Youll want to have it handy to check the temperature of your steak before removing it from the grill.

If youre going to have any sides or toppings, like caramelized onion or a Dijon mustard sauce, with your flat iron steak, go ahead and prepare it before you preheat the grill. Flat iron cooks fast on the grill, and it can be difficult to manage different cook times simultaneously.

Tip #: Use Chilled Flat Iron Only

How to Marinate Flat Iron Steaks (ButcherBox Flat Iron Steaks | Roast)

We usually tell you to pull steak from the refrigerator to sit for 20-30 minutes before cooking it. This process helps the steak come closer to room temperature so that it cooks more evenly throughout. However, the thinness of flat iron steak doesnt require it to go through the same process. Pulling the steak right from the fridge or letting it rest for a quick five minutes before grilling is okay.

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Flat Iron Steak Pricing

Flat iron steak generally ranges from between $8 and $15 per pound in grocery stores, so your local butcher might charge a bit more for this cut. This is a similar price as sirloin steak, skirt steak, flank steak, and strip steak. If youre partial to USDA Prime flat iron steaks, expect to pay more per pound for the rated quality youll get.

How To Grill Flat Iron Steak

  • Preheat the grill to medium-high, about 400-450 degrees F.
  • Pat the steaks dry with a papertowel and then rub the steaks with oliveoil. Season beef generously with fine sea salt and freshly cracked pepper. I do this by holding my hand about 5-6 inches above the steak and sprinkling to cover all the surface area. Flip and season the other side.
  • Grill the steaks for 4-7 minutes per side until they reach the internaltemperature desired .
  • Allow the steak to rest for 5-10 minutes, and then slice it thinly against the grain.
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    Seared Flat Iron Steak With Roasted Veggie Salad

    • 2 eaButcherBox Flat Iron Steaks
    • 1tbspclarified butter for searing
    • 2tbspwhole butterfor basting

    Roasted Veggie Salad

    • 1cbutternut squashpeeled and cubed
    • 1cportobello mushroomscubed
    • 2tspkosher salt
    • 1tspground black pepper
    • 2Tbspolive oil
    • 2Tblswhole grain mustard
    • 1 eashallotrough chopped
    • 1 clovegarlicgrated
    • 1 ½ cextra virgin olive oil

    Keto Beef And Broccoli

    Butcher Box Review

    This Keto Beef and Broccoli is an easy, one-pan meal that is chock-full of nutrients and ready in 15 minutes. Perfect for a busy family who misses takeout!

    I’ve been on quite an Asian kick as far as recipes go both eating and creating them! I just love recipes that are bursting with flavor, and Asian cuisine fits the bill.

    If there’s one thing I don’t like, it’s bland food.

    Also, food that takes forever to cook on a weeknight.

    My Keto Beef and Broccoli is not only Ketogenic, it is Whole30 AND Paleo.

    In case you missed them, I already have a couple of awesome Asian recipes already on this site: Keto Lo Mein, Keto General Tso’s Chicken with more to come!

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    Good Chop Unboxing And Cooking

    I received a box from Good Chop and took some pictures of unboxing and cooking the Flat Iron Steaks.

    The box arrived a day later than planned early in the morning and the content was solid frozen. So, all we had to do was put it in the freezer and decide on what to cook first.

    The packaging is of excellent quality and kept the meat frozen even after that extra day on the road.

    This November The Self

    This November, the self-taught butcher and Founder of Flat Iron, Charlie Carroll, is putting together some limited-edition Butchers Box, bringing some of the best quality beef to doorsteps across the UK.

    Way back in 2012, the same year he set up Flat Iron, Charlie travelled to Thirsk in Yorkshire to meet third-generation beef farmer Charles Ashbridge and together they decided to put together a herd that produced the best beef possible.

    Using extensive knowledge on breeds, feed and husbandry the pair nurtured the herd at the farm where they focussed on reviving and perfecting rare and native cattle. Since opening, diners have been lucky enough to taste meat from the herd via the Flat Iron specials. But now, for the first time, a selection of cuts from the Flat Iron herd are available to buy to cook at home with the Butchers Box.

    Each limited-edition box contains a mixture of prime steaks and secondary cuts, all carefully seam-butchered to Flat Irons exacting standards. The box also contains burgers made with a blend of meaty bits only possible when dealing with an entire carcass.

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    Beef Flanken Short Ribs

    With all the flavor of thick beef short ribs, these beef flanken short ribs are unique in that they can be grilled or braised without growing tough. This is because theyre cut from a cross-section, thinly across the bones.

    For cooking inspiration, look toward South Korea for a galbi-style recipe. Braise these beef flanken short ribs with a blend that is sweet and savory, like in this Korean BBQ short ribs recipe. An intensely flavorful marinade features notes of soy sauce, honey, rice wine, sesame oil, Asian pear, garlic, and more.

    What Is Flat Iron Steak Used For

    The Butcher’s Guide: What is a Flat Iron Steak?

    This cut is sliced thinly and used for dishes like fajitas, gyros, and noodle-and-beef combinations. It also works great for beef sandwiches where thin cuts of steak can fit neatly into a roll. Some people prefer to have flat iron on its own rather than in other dishes, which is perfectly fine, too! Its perfect topped with a light red wine sauce or chimichurri sauce. In other words, its incredibly versatile and underappreciated!

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    Tip #: Keep Your Grill Clean

    We cant stress enough the importance of cleaning your grill after every use. Clean the grates thoroughly while theyre still warm to make it easier to scrape food off. The more diligent you are about doing this, the less youll need to worry about food sticking later, especially with thinner steaks like grilled flat iron.

    How To Cook Flat Iron Steak

    The flat iron steak is quite versatile, delicious simply coated in oil and salt and thrown on the grill, as well as cooking after some time in a flavorful . Because of its muscular structure, it is best if it isn’t cooked beyond medium the recommended doneness is medium-rare, or around 135 F . This steak is perfect for the grill as the high heat and short cooking time really bring out the rich flavor of the meat.

    The flat iron is very similar to any of the flat steaks, so any recipe calling for skirt or flank steak will be the perfect opportunity to try the flat iron steak. This cut is best grilled over medium-high heat don’t go as hot as possible unless you pick up a particularly thin cut. Because of the density of the meat, it is generally ideal to start with a quick sear before moving to a lower temperature to finish off to the desired doneness.

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    Boneless Country Style Ribs

    You know your baby backs and spare ribs, but have you tried boneless country style ribs? Cut closer to the shoulder of the pig, these ribs have denser marbling than other cuts.

    They respond well to a variety of cooking methods, including low and slow and high-heat and fast. You can cook them up in a slow cooker with your favorite sauce, sear them in a cast iron pan and finish them off in the oven, or grill them. These boneless country style ribs with chimichurri pesto and jicama slaw ensure bold, bright flavors.

    Free 5 Instant Pot Meals In 5 Minutes E Course

    Butcher Box Review

    This post may contain affiliate links. Please see disclosure policy here.

    Fire up the grill you are going to want to throw a couple of these Balsamic Herbed Flat Iron Steaks on it now!I

    love throwing a steak on the grill on a hot summer night along with some grilled veggies and the perfect summer salad. No oven necessary. It is one of my favorite summer meals. Of course some homemade ice cream afterwards is always a good idea. I love to keep steaks on hand in my freezer so I always have something to throw on the grill.

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    Tip #: Use A Steak Marinade

    Flat iron steak is one of the most perfect cuts for a marinade. Because its so thin, the steak can easily become dried out if its cooked a little too long. A marinade can help prevent that because it tenderizes the meat for as long as you leave it in the bag. Try adding your flat iron steak to a vinegar-based marinade for several hours in the refrigerator before grilling it for extra tenderness and flavor.

    Grilling A Good Chop Flat Iron Steak

    I did not season the steak so I could taste the meat better and just added some homemade herb butter on top after cooking.

    I grilled the flat iron steak for about 4 minutes on each side and I could have done a little less to keep them medium-rare. After that I let them rest for about 5 minutes.

    The meat tasted great and was as tender as can be. Even my 92-year-old mother-in-law had no problem eating this flat iron steak.

    Dont just look at my experience with the Good Chop. Here is a video I found that comes up with the same result.

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    The History Of Flat Iron Steaks

    Flat iron steak is a tender cut of beef that not only has an interesting history but is also tough to find, much like ranch steaks or Denver steaks. Flat iron is not as prevalent in the butcher case as rib-eye, filet mignon, or flank steaks, but it is quite popular on restaurant menus in America and beyond.

    Flat iron steak, which derives its name from its shape being similar to that of an old-fashioned clothes iron, has been around, in some form, for a while. The cut, or something similar to it, is known as the butler steak in the U.K. or the oyster blade steak in Australia and New Zealand. In some places, it can also be called book steak, petite steak, or shoulder top blade steak. Much like the Denver steak, the flat iron steak as we now know it was not discovered until 2002 by researchers at the University of Florida and the University of Nebraska, as part of the Beef Checkoff Program.

    The cut is derived from the shoulder of the cow, specifically from the top blade of the chuck primal cut. For a long period of time, the region from where the flat iron steak is derived was waste meat or used in ground beef mixes. This was due to the connective tissue that ran through it, making it undesirable as a stand-alone cut.

    The popularity of the flat iron steak among chefsa classic bistro steakis due to the versatility of the flavorful cut. According to our own Chef Yankel Polak, our in-house ButcherBox chef, The flat iron steak is an industry darling, a new-age steak.

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