How flat is a flatiron?
The innate tenderness of familiar beef cuts like rib eye, short loin and sirloin have been common knowledge for hundreds of years. It wasn’t until the late 20th century that the flatiron/infraspinatus muscle became widely acknowledged as a cut that was also tender in and of itself. The flatiron is located in the chuck/shoulder area of the animal and is surrounded by a lot of hard working muscles.
Because of its location, most people assumed it was tough and left it attached to chuck roasts and the like. It was also a sort of “butcher’s secret” during that period. The flat iron is actually the least used of four muscles in the animal’s rotator cuff.
I’m not sure I would say it resembles a device for removing wrinkles from clothing, but it IS quite flat. There is an extremely tough sheet of gristle that runs horizontally through the entire cut, which is usually removed before packaging. The top piece and the bottom piece look more or less the same.
This sample weighed approximately 24oz/700g, so I cut it in half and sous vide processed them separately. The processing serves to pasteurize the steak. If the seal on the second packages is not broken, it can be safely refrigerated at least as long as it will take everybody to forget the last time they had it–much like a sealed carton of pasteurized milk.
Seal the flatiron steaks in appropriate pouches and sous vide process @
You can start it early in the morning or even the night before. This temperature converts collagen to gelatin, but very very slowly, and the difference between 6-12 hours for this sturdy cut is mostly a matter of slight preference.
Shock the steaks in the bags in tap water with ice until they achieve 70F/21C. This prevents the heat of the package from affecting the ambient temperature of the refrigerator. Refrigerate at 40F/4C until service. Remove the steak(s) from the packaging, harvest the juices for later applications, and pat the steaks dry with a clean towel.
Sprinkle with the kosher salt, paprika and ground black pepper. Push the seasoning in with the palm of your hand, but expect some to fall off. This is unavoidable. Set aside and/or refrigerate at 40F/4C.
I’m a Cornhusker
Seasonal vegetables like corn should not be underestimated in their contribution to the overall experience of any dish. The crispness of the potatoes adds variety to the otherwise unctuous ingredients in accompaniment.
Seal the corn in an appropriate pouch and sous vide process at
When the time has elapsed, shock the corn (in the bag) in ice water until it achieves 70F/21C.
This should take approximately fifteen minutes. Refrigerate the corn at 40F/4C for at least two hours, or even overnight. If refrigerated in this state, the corn will keep for at least a week. Cut the corn off of the cob. Set aside.
2-3 hours before service:
Peel the potato and cut into very thin strips/shoestrings. Pictured is a mandolin, but some food processors have a setting that will achieve it. There are also inexpensive devices that cut spirals. After cutting, spread the potatoes out on a paper towel to absorb excess moisture–this prevents splattering when you add them to the oil. Heat the oil in a deep pan until it achieves
Carefully add the potatoes to the hot oil. Turn off the heat after fifteen seconds and let the potatoes fry until they are brown and crisp–usually about one minute. There will be enough heat in the oil to complete the process, even with the burner turned off. This is not necessary, but it saves energy. Remove to a dry paper towel and set aside.
Combine the corn, the garlic powder, S+P, the stock/water, the cream, S+P and butter in a sauce pan; bring to boil. Remove from heat, put in a generic blender and pulse for a few seconds to break apart some of the corn. Return to the pan, reduce heat, and simmer until slightly thickened. Keep warm. I put it in a Ziploc Freezer bag and submerge it in the sous vide bath–drape the unsealed bag over the edge of the container and let the lid hold it secure.
Saute the mushrooms in a few drops of oil until they wilt–no more than a minute. Add the brown sauce and return to simmer, but do not boil again. Set aside.
Drizzle the steaks with a few drops of oil–do not oil the actual cooking surface. If both of the steaks will not fit without touching each other or the sides of the pan, sear one at a time. This is very important to prevent overcooking.
Heat a 12″/30cm thick bottomed cast iron broiler pan or skillet to a surface temperature of
Add the steak(s) and sear on high until brown on one side–approximately sixty seconds. Do not cover. You should hear sizzling and even popping. If you hear hissing, the pan is too cold. Turn the steak(s), but only cook them on the second side for approximately thirty seconds–one half the amount of time that you seared the first side. Why? Because the steak is a lot hotter when you flip it than it was when you put it in the pan.
Remove the steaks from the pan. Divide the creamed corn between the two plates–put it just slightly off center. Put the mushroom sauce right next to it. Keep everything in the center of the plate, there should be an empty space around the rim as shown.
Slice the steak thinly on the bias, usually about twelve slices. Shingle them on top of the mushroom sauce. Lightly lift the potatoes so they do not break, and pile them on top of the whole affair. I garnished this one with a deep fried fennel frond, but a sprig of parsley works too!
I hope you find this recipe useful. Stay tuned for more recipes!