Flat Iron Steak: Easy. Beautiful. Delicious.

The Flat Iron cut comes from the shoulder or chuck of the steer in the front quarter. Getting its name from the shape it takes when it’s cut into steaks, it sits right on top of the shoulder blade, opposite the mock tender. This steak was ignored for years because of a piece of connective tissue that ran through its center. But remove that tissue, to separate the roast into two distinct steak cuts, and the Flat Iron Steak was born. Perfect grilled or pan broiled, it has an easy-to-cook uniform thickness, even marbling, and rich flavor.

Ingredients for Restaurant Quality Flat Iron Steak

2 pounds of Flat Iron Steak

2 ½ TBSP olive oil

2 cloves garlic, minced

1 tsp fresh parsley, chopped

¼ tsp fresh rosemary, chopped

½ tsp fresh chives, chopped

¼ cup Cabernet Sauvignon

½ tsp salt

¾ tsp ground black pepper

¼ tsp dry mustard powder

Preparation

In small bowl, stir together olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper, and mustard powder. Place steak in a re-sealable bag and pour mixture over steak, thoroughly coating it. Press air out of the bag, zip, and marinate in the refrigerator for 2-3 hours.

Heat a non-stick skillet over medium-high heat. Cook the steaks in the skillet for 3-4 minutes each side, or to desired doneness, 135 degrees F (57 degrees C) for medium-rare, at which the steaks taste best. Discard marinade, and let stand 5 minutes to keep in juices before serving. Your guests will rave and accuse you of bringing in takeout to pass off as your own.

Get Inspired This Month In The Kitchen. 

Let's Talk About Teres Major

Also known as the Mock Tender, the Teres Major steak is from a small muscle from the chuck roll in the front quarter of the steer. It has also become known as the shoulder tender. Industrial meat cutters almost never undertake separating the Teres Major, so they’ve become the purview of artisanal butchers who take the time to cut them out carefully. They make a wonderful substitute for the more expensive tenderloin. Roasted or grilled whole and sliced, they’re best served to medium doneness.

Ingredients for Black Pepper Teres Major with Bleu Cheese and Bacon Cream Sauce

2 teres major steaks (approximately 0.5 lb each)

kosher salt

cracked black pepper

1 TBSP unsalted butter

1 TBSP flour

1 cup whole milk

2 oz. bleu cheese

2 slices thick-cut bacon (cooked and crumbled)

Preparation

Season both sides of the Teres Major steaks liberally with Kosher salt. Refrigerate for 1 hour. Remove from the refrigerator and allow steaks to warm to room temperature. Prepare grill for high-heat cooking, approximately 500°F. Season both sides of the steaks with cracked black pepper and additional salt.

Grill steaks for 4–5 minutes per side until they reach an internal temperature of 135°F for medium rare (57 degrees C), or desired level of doneness. Remove the steaks from the grill and close the grill’s bottom vents to lower the temperature to approximately 350°F.

Place a small skillet on the grill and add the butter. Once the butter has melted, add the flour and stir to make a paste. Add the milk and allow it to come to a boil. Once the sauce has thickened (approximately 2–3 minutes), stir in the blue cheese and crumbled bacon then add salt and cracked black pepper to taste.

Serve steaks sliced against the grain with cream sauce spooned over the top, and your dinner guests will rave and want the recipe.

How to Cook a Perfect New York Strip Steak

The delectable New York Strip comes from the strip loin, located in the upper area of the cow’s hindquarter, and is perfect for grilling or pan broiling. It is the continuation of the ribeye moving into the hindquarter between the 12th and 13th rib.

With above average marbling (though not as much as the ribeye) and beefy flavor, the New York Strip is one of the most popular cuts of meat. At Foothills, our strip loins are generally split lengthwise down the middle and tied into roasts, one of the more common and savory methods of preparation. Our staff will happily cut these roasts into steaks of desired thickness. A steak cut from a split strip loin is a Strip Filet, or a Petite New York Strip, so technically, it's not a New York Strip unless it’s presented whole.

This cut is perfect for the grill or stove, in any season, and is a delightful hearty meal that deserves time and attention to savor it. 

Pictured: Foothills New York Strip (left) and Ribeye (right). 

Ingredients for BBQ New York Strip

4 (½ pound) New York Strip Steaks

½ cup extra virgin olive oil

½ cup Worcestershire sauce

¼ garlic, minced

¼ cup steak seasoning

1 TBSP red wine vinegar

½ tsp dried basil

½ tsp Italian seasoning

Our Honest Meat Grill Box (Tier 2) features a variety of steaks and cuts (butcher's choice). 

Preparation

Marinade: In medium bowl, mix olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a gallon size plastic resealable bag. Pierce steaks on all sides with a fork. Place in bag, seal, and shake gently to coat. Refrigerate steaks for a minimum of 2 hours to marinate.

Cook: Preheat charcoal or gas grill to high heat. Place steaks on lightly oiled grill grate and cook for 7 minutes each side, or for length of time to yield desired doneness. Internal temperature for rare is 120 degrees F (49 degrees C). Discard remainder of marinade. Let steak rest for five minutes, then serve to the delight of your dinner companions.

How to Wow With Ground Beef

Ground beef is a staple in many American homes, thanks to its diversity in a multitude of recipes and its relatively low cost compared to other cuts of meat. The meat itself comes from “trim” that is removed from all over the animal but is only composed of lean and fat. It does not contain sinew, gristle, skin, etc. We at Foothills Meats aim for a ratio of 70% lean and 30% fat to better bind the beef and provide that juicy, melt in the mouth flavor of a really memorable ground beef dish.

Ingredients for the Perfect Basic Hamburger

The beauty of this recipe is in its simplicity. It goes well with any topping your imagination can conjure for a burger. To spice it up a little, consider Italian breadcrumbs instead of plain, add ½ tsp of chili powder before shaping into patties, or choose zestier toppings, such as chipotle mayo or even pesto.

• 1 egg
• ½ tsp salt
• ½ tsp ground black pepper
• 1 lb ground beef (from pasture raised cows)
• ½ cup fine dry breadcrumbs

photo by Sarah Nix

Preparation

Preheat an outdoor grill for high heat. A light coating of oil on the grate wouldn’t go amiss.

In a medium bowl, whisk together egg, salt, and pepper. Place ground beef and bread crumbs into the egg mixture, and using hands or fork, combine until thoroughly mixed. Shape into four ¾ inch thick patties. Place on preheated grill, cover, and cook 6-8 minutes on each side to desired level of doneness.

Top with all your favorite hamburger toppings and humbly accept the compliments you’re sure to receive. Total time, 35 minutes.

Ingredients for the Perfect Baked Ziti

Want to make your pound of ground beef stretch further or bring a covered dish to your neighborhood potluck? Here’s a baked ziti recipe people will be asking for.

• 1 lb ground beef (from pasture raised cows)
• 1 lb dry ziti pasta
• 1 onion, chopped
• 2 (26oz) jars of spaghetti sauce
• 6 oz provolone cheese, sliced
• 1 ½ cups sour cream
• 6 oz mozzarella cheese, shredded
• 2 TBSP grated parmesan cheese

Preparation

Preheat the oven to 350 degrees F (175 degrees C)

Bring large pot of lightly salted water to a boil. Add the ziti pasta and cook until al dente, about 8 minutes. Remove from heat and drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce and simmer for 15 minutes, stirring occasionally.

Grease a 9x13 inch baking dish with pasture-raised butter and layer.

First layer: half of the ziti pasta, provolone cheese, sour cream, and half of the ground beef mixture.

Second layer: remainder of ziti pasta, mozzarella cheese, and remainder of ground beef mixture. Top with grated parmesan cheese.

Bake in the preheated oven for 30 minutes or until cheeses are nicely melted. Your family and friends will thoroughly enjoy this simple but flavorful dish and demand the recipe. Total time, 55 minutes.