Uncommon Cuts of Steak: Why Beef Cheeks and Flat Iron Steaks Are Worth Trying

Steaks come in a wide range of cuts, each with its own unique flavor and texture. However, some cuts are more common than others, and while they are delicious, there are some lesser-known cuts that offer a remarkable taste experience. In this article, we will explore two such uncommon cuts: beef cheeks and flat iron steaks.

Beef Cheeks: A Pot Roast Delight

Beef cheeks may not be the first cut you think of when it comes to steak, but they are absolutely delectable. Despite their resemblance to fillet steak, beef cheeks require a longer cooking time to become tender and flavorful. Typically, they are roasted low and slow for about 3-4 hours.

One might wonder, 'Why would I choose to cook a cut that takes so long to prepare?' The answer lies in the incredible taste it delivers. Once cooked, beef cheeks have a tender texture and a deep, rich flavor. They are an excellent choice for those who enjoy a hearty, comforting dish. So, the next time you see beef cheeks on a menu, don't hesitate to give them a try – you won't be disappointed!

The Poor Man's Filet: Flat Iron Steak

Another lesser-known cut of steak is the flat iron steak. This cut is often overlooked due to its affordable price point, but it deserves much more attention. When cooked properly, flat iron steak provides a taste that is comparable to the premium filet mignon, while also offering a unique flavor and texture that makes it a standout.

Flat iron steak is derived from the shoulder blade area of the cow, making it a leaner cut. Despite its lean nature, it contains a significant amount of marbling, which is responsible for its rich, tender, and juicy texture. When cooked to the right temperature, flat iron steak can be as tender as filet mignon, with a more pronounced flavor. For meat enthusiasts, this makes it a true delight!

Tips for Cooking Beef Cheeks and Flat Iron Steak

Both beef cheeks and flat iron steak require a bit of extra care in the kitchen to bring out their full flavor.

Beef Cheeks:

Cooking Time: Roast the beef cheeks for at least 3-4 hours at a low temperature (around 250°F/120°C). This slow, gentle cooking process helps to break down the tough connective tissue, resulting in a melt-in-your-mouth texture. Seasoning: Season the beef cheeks with salt and pepper before cooking. You can also add herbs and spices such as thyme, rosemary, or garlic to enhance the flavor. Serving: Serve the beef cheeks with a rich sauce or a side of roasted vegetables to complement their depth of flavor.

Flat Iron Steak:

Cooking Method: Bassiri steak is a good choice for this cut. It involves searing the flat iron steak in a hot pan and then finishing it in the oven. This method locks in the juices and creates a perfect sear on the outside while retaining the tenderness inside. Temperature Control: Cook the flat iron steak to the desired temperature, typically around 125°F for a medium-rare texture. Avoid overcooking, as it can make the steak tough and dry. Serving: Serve the flat iron steak with a simple sauce, such as butter, or enjoy it with a side of grilled vegetables or a crisp salad to balance the richness.

A Final Thought on Uncommon Cuts of Steak

In the world of steak, there are countless cuts to explore. While some are well-known and beloved, others, like beef cheeks and flat iron steak, offer a unique and delightful culinary experience. Whether you're a seasoned steak enthusiast or a curious novice, taking the time to explore these uncommon cuts can be a rewarding adventure. So, the next time you're in the mood for a special meal, don't hesitate to ask your butcher for beef cheeks or flat iron steak. You won't regret the choice!