2 Quebec flat iron (macreuse) steaks
Although not as well known as the flank steak, the flat iron offers a lot of wonderful advantages for meat lovers. This cut comes from the shoulder of the beef, more precisely from the shoulder blade, and it is very marbled and remarkably tender. It is one of the tastiest steaks and offers a great alternative to the famous flank ‘bavette’ steak. Grill it or sear it in a pan, and serve it medium-rare to surprise your guests with your master skills.
We work with local farmers in order to offer you pasture-raised Quebec beef. To assure quality, we choose producers who are conscientious about animal well-being, and focus on raising their cattle without hormones or antibiotics. We offer you beef equivalent to grade AAA or higher at all time. For unique flavour, tenderness and quality marbling, we prioritize the Angus breed.
Cooking tip :
Cooking temperature : medium-rare (56ºC)
- Take out and temper the meat for about 15 minutes before cooking.
- Generously salt each side.
- Sear the meat over medium-high heat for about 3 minutes on each side.
- Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 54ºC.
- Place the macreuse on a cooling rack, wrap it in aluminum foil and let it rest to gain the remaining 2 degrees.
- Cut against the grain and serve.