The Best Cut Of Steak For Lazy Dinner Parties
If you want to take on the challenge of serving steak to a large group at a dinner party, choosing the best cut of steak is a crucial part of meal preparation. While a filet mignon will impress your dinner guests, these cuts tend to be expensive and require careful attention when cooking. Go with the classic New York, and you'll find it difficult to manage 10 servings of this juicy cut, each cooked to individual guests' preferred level of doneness. For the simplest and easiest option, we suggest that you use flat iron steak. It's affordable, delicious, larger than life, and easy to prepare.
A flat iron steak is one of the cheaper cuts of beef on the market because it comes from the chuck region, or the front shoulder. In spite of its low price, this cut of meat has a flavor that matches the caliber of its fancier counterparts. With great marbling and even thickness, the flat iron can be used for pot roast, sizzling fajitas, grilled steak, or anything else your heart desires. As long as you slice the meat against the grain and season it enough, your flat iron will be a beefy, tender centerpiece for your table.
How to prepare flat iron steak for a party
The best thing about this cut of steak is how easy it is to prepare. Thanks to its even thickness and large size, you could cook it for the whole group in no time. And for a simple seared flat iron steak, you could use a large cast iron pan or an outdoor grill. Look for a couple of large cuts that are roughly 1 ½ to 2 pounds in weight. The amount you buy will depend, of course, on how many dinner guests you're having; expect to serve each guest 6 ounces.
To make a great medium steak, you should salt the pieces one day in advance. Using a finer grain salt rather than flakes will draw out excess moisture and ensure an evenly seasoned steak. Before you sear the pieces, pat the moisture off the surfaces so that the liquid doesn't splatter on the pan or the grill. Letting the steaks sear nicely is the key to impressing your guests. Each piece should sizzle and smoke for a couple of minutes on a hot pan before you flip it and cook the other side. After flipping, you can use this faux butter basting technique to add herbaceous aromatics and juice back to your steak. Aim for medium-doneness to please the majority of your guests. Once you've seared it and let it rest, slice your steak against the grain and serve the slices with chimichurri or a rich steak sauce.