The benefit of a reverse sear is that you can still achieve a flavorful crust on your steak but maintain a more evenly cooked internal temperature throughout the rest of the steak. Recently, reverse searing has gained a lot of popularity in the culinary world. The traditional culinary technique of searing generally starts with a sear over direct heat, then finishes the cut of meat over indirect heat.
Anything past medium (145☏) and the steak will start drying out quickly. Because of its muscular structure, it benefits from being cooked to a perfect medium rare. The flat iron tends to be uniform in thickness and rectangular in shape. Other names include “Oyster Blade Steak”, “Butler Steak” and “Top Chuck Steak”. The Flat Iron (commonly shortened to flatiron) steak comes from the primal chuck, which is cut from the shoulder and provides beef known for its rich beefy flavor, tenderness, and good marbling.
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