Ask the Critic: S. Irene Virbila

Question: In your Critic’s Notebook about Boa Steakhouse (Calendar Weekend, Jan. 27), you mentioned tasting a “flatiron steak.”

What type of steak is it? I’ve asked a few meat cutters and they either don’t know or can’t agree.

Jack Carlson

Camarillo

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Virbila: “Flatiron steak” is a term for a steak cut from just above the shoulder blade. Like the hanger or culotte steak, it’s popular with restaurants because it’s a relatively inexpensive cut that’s also relatively tender, as explained by Harvey Gussman of Harvey’s Guss Meat in Los Angeles.

It also happens to have a robust beefy flavor.

But if you’re someone who prizes tenderness above all other qualities, this may not be the steak for you. Filet mignon lovers will find it too chewy.

If, on the other hand, you adore a steak you can sink your teeth into, the flatiron steak may suit both your taste and your budget.

Think of it as an everyday steak. And never order it anything more than medium rare, or it will be tough.