Flat Iron Steak Black Angus (kg)
24,50€
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The Flat Iron Steak (infraspinatus) is taken from the top of the beef shoulder. With the central membrane removed, it has an exceptionally tender texture — similar to the sirloin — with a more pronounced flavour, characteristic of the forequarter muscles. In Black Angus, the marbling adds juiciness that amplifies both characteristics.
Benefits
- Second most tender cut of beef: texture similar to sirloin
- More intense flavour than sirloin — characteristic of the forequarter
- Black Angus marbling that adds succulence to an already tender cut
- Uniform shape — consistent results in cooking
- Technical alternative to sirloin for those seeking more flavour
Estimate shipping
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2 cm steak: 90 seconds to 2 minutes per side
- Recommended Method
- Cast iron skillet at 200–220ºC. Fleur de sel after cooking.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
