Introduction to Cooking a Featherblade of Beef

The featherblade, also known as a flatiron steak, is a lesser-known yet incredibly delicious cut of beef. Its tender texture and rich flavor make it a favorite among steak enthusiasts and home cooks alike. This article will guide you through the process of preparing and cooking a perfect featherblade steak, ensuring you achieve the best possible result every time.

Understanding the Featherblade Cut

A featherblade is a particularly lean and tender cut of beef, which is sometimes difficult to find in supermarkets. The cut is from the top blade of the shoulder, also known as the blade thumb. It is a versatile cut, widely appreciated for its juicy texture and excellent flavor. Traditionally, it is often cut in half and separated with the sinew removed, giving it its popular name, the flatiron steak. By understanding the characteristics of this cut, you can better prepare and cook it to perfection.

Preparation of the Featherblade Steak

Before cooking your featherblade steak, adequate preparation is crucial. Start by selecting a piece of meat that is at least ? inch thick. This thickness will ensure that the steak remains tender and juicy even when cooked properly. For seasoning, we recommend using kosher salt. Kosher salt contains less magnesium and is coarser, making it easier to apply a precise amount to the steak. You should use about half a teaspoon of kosher salt for every pound of meat. This will enhance the natural flavors of the beef, giving your steak a robust and savory taste.

Cooking the Featherblade Steak

Cooking a featherblade steak can be simplified using the following steps:

Heat the pan: Begin by preheating a large, heavy-bottomed skillet or cast-iron pan over high heat. Make sure the pan is hot before adding the steak. A hot pan ensures a crisp sear on the surface of the meat, lock in the juices, and result in a more flavorful final product. Place the steak: Once the pan is hot, season the steak with the kosher salt evenly. Place the steak in the pan and let it cook for 2-3 minutes on each side, or until it reaches your desired doneness. A thin cut of featherblade steak typically needs a shorter cooking time, about 2 minutes per side, while a thicker cut may take 3 minutes per side to ensure even cooking. Temperature check: If you want precise control over the temperature, use a digital meat thermometer. Insert the probe into the thickest part of the steak. The temperature should read around 135°F (57°C) for medium-rare. This temperature will ensure the meat remains juicy and tender. Resting period: After cooking, it’s important to let your steak rest for at least 5 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product.

Tips for Perfect Cooking

To achieve the best results, follow these tips:

Use the right pan: A heavy-bottomed skillet or cast-iron pan is ideal for searing the steak. These pans retain heat well and help achieve a nice, brown crust. Avoid overcooking: The featherblade steak is prone to drying out if overcooked. Keep a close eye on the temperature to avoid going beyond the desired doneness. Proper resting: The resting period is crucial. If the steak is not allowed to rest, the juices will escape, leaving the steak dry and rubbery.

Conclusion

Cooking a featherblade or flatiron steak is a straightforward process that yields incredible results. By following the steps outlined in this article, you can prepare a beautifully seared, tender, and flavorful steak that will impress your dinner guests. Whether you are a seasoned chef or a beginner, mastering the art of cooking a featherblade steak is within your reach. Happy cooking!