Melt in your mouth "Butter Steak"?
 

In NJ we have available for a delicious steak meal a cut of steak called the butter steak. This melts in your mouth and although it's an expensive cut it's a nice treat every once in awhile. Does anyone know of a place around the villages that sells this cut of steak? Thanks in advance for any suggestions.
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The butcher is Wildwood has always accommodated my requests. He is on 301 on the east side, before you get to the railroad tracks. Great mom and pop place to do business.

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I've never heard of a STEAK that melts in your mouth. Are you by chance confusing it with M&M's?:a040::a040::a040:

Isn't it probably just another name for filet mignon?

Are you sure you are not referring to the method of cooking? I've had steak referred to as butter steak because of the way it is cooked. Cooking steak in a medium heat slathered with butter causes a carmelizing affect known as a Maillard Reaction. This is the same reason you put butter on bread and rolls to give it a browning crust on the top.

Nope, I saw a butter steak packaged somewhere and did not know what it was. I will try to remember where I saw it and get back to you.

Nope, it's an actual way the steak is cut. It looks like a skinnier london broil that is cooked on the grill for 6 mins. on one side and 5 mins. on the other. I marinate it in italian dressing before cooking (drool running down my chin):icon_hungry:
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Try this link: http://www.foodsubs.com/MeatBeefChuck.html

it's mentioned as a bread and butter cut.

As with any other chuck cut you need to prepare and cook and cut it properly or it will be tough.

When I did a search it referred it to the flat iron steak cut. ???

I've been very happy with the flat iron cut for a couple of years now. The key is to marinate and not cook too long. 3 mins on one side, 4 on the other, slice very thing cross grain

Like I said earlier "prepare, cook, cut" are the keys.

Flat iron steaks were popular down here when Whiskey Creek was in LSL. I thought they were a little tough. Publix sold them for a while and I tried to cook one on the BBQ and it was still a tough cut of meat.

You forgot the "rest stage" Russ. Good to see you posting on here again. Missed your input.

As one who has cooked a lot of flat iron steaks let me comment that they are only for those who prefer rare and maybe medium rare. If you cook them done, they "seize up" and you might as well chew on your shoe heel!

But if you marinate property (a few hours) and cook 3 mins on one side and 4 on the other, let rest about 12 minutes and slice think across the grain, they are very tender and very good.

The flatiron steak from Omaha Steaks is pretty good if prepared properly. Avoid Publix - they generally don't have them but will cut them for you if you ask in advance. Never had any luck with Publix' cut.

There was a steakhouse in Ocala (Roadhouse Grill) that got me hooked on flatiron steaks - the tenderest and tastiest steak I ever had. Every time I had guests, it was off to Ocala for dinner. Unfortunately, they were "off the beaten path", did not advertise, and subsequently closed. Then I found Whiskey Creek, and was very disappointed with their flatiron steak.

Arctic Market on Arnold Ave., Point Pleasant Beach. It's just east of the Elk's Lodge.

is it the same as rib roast ? According to this link cross rib roast is also called bread and butter cut. This link gives several names for each cut.

Cook's Thesaurus: Beef Chuck Cuts

Eleven minutes on a grill for a very thin piece of steak sounds like it would be burned to a crisp.

I had eggs and steak tips at IHOP a few days ago and I was shocked at how tender the steak was.

Here is the answer to butter steak.

The Butter Steak | Born Hungry

I had a steak melt in my hand once...:clap2::clap2::clap2:

Turkey London broil? What's that, a tough cut of turkey that has to be cooked rare?

chuck steak. Sweetbay use to sell them cheap. High temp in a cast iron pan or on a very hot grill outdoors. Black on the outside pink on the inside. The fat from the chuck cut makes it taste like butter.