Frank's Butcher Shop

A good steak dinner doesn’t need an expensive cut or a fancy grill setup. Some of the tastiest steaks on earth come from cuts that most home cooks overlook, and the flat iron sits right at the top of that list.  It’s tender, deeply beefy, budget-friendly, and forgiving on the stove or grill, which is exactly why butchers love recommending it. This guide walks through the five cooking methods that genuinely bring out the best in this underrated cut.  By the end, you’ll know exactly how to cook a flat iron steak that rivals anything a restaurant plates up. What Makes Flat Iron Steak So Special? Cut from the top blade in the shoulder, flat iron is the second most tender cut of beef after the tenderloin. It has a beautifully even shape, fine marbling, and a rich, meaty flavor that holds up to simple seasoning or bold marinades with equal grace. This is why a well-chosen beef flat iron steak earns its place on weeknight tables and dinner parties alike. It cooks fast, slices beauti...

The NY strip steak is one of the most consistently excellent cuts in beef, great marbling, a firm chew, and bold flavor that holds up to high heat. But there's a split in the lineup that gets debated more than most: bone-in or boneless? Butchers have opinions. Steak enthusiasts have opinions. The internet has no shortage of confident takes in both directions. What this guide does is cut through the noise, looking at what's actually different between the  bone in ny strip steak  and its boneless counterpart, and helping you decide which version is right for how you cook. What Is a New York Strip Steak? The New York Strip Steak comes from the short loin, a section of the animal that sits behind the ribs and above the sirloin. The specific muscle is the longissimus dorsi, which does moderate work during the animal's life. That activity level gives the strip more flavor and firmer texture than a tenderloin, while the marbling within the muscle keeps it from becoming tough. It...

When you think about a perfect steak, what comes to your mind? Is it the juicy, melt-in-your-mouth tenderness? That rich flavor that makes you savor every bite? The secret behind all this is marbling, the beautiful white flecks of fat you see woven on the red meat. This is what distinguishes an ordinary cut from the richest well-marbled bone in ribeye steak , or even a tender filet mignon steak. In this blog, we’re diving deep into what marbling really means, why it matters, and how recognizing it can make you a better beef shopper and cook.  What Is Marbling? Simple, But Powerful Marbling refers to the thin streaks of fat inside the muscle, the intramuscular fat that appears as white veins running through the red meat. This fat is different from the outer fat that butchers trim away. Instead, it’s embedded deep within the muscle fibers, like little pockets of buttery richness. The more marbling a steak has, the more flavor and juiciness you get when cooking.  This fat melts ...