What Is Flat Iron Steak? - The Spruce Eats

The flat iron steak has gained popularity, now appearing in grocery stores and on restaurant menus as a good alternative to more expensive steaks. It is nearly as tender as tenderloin at a fraction of the cost. Flat iron steak—also known as top blade steak, top blade filet, and shoulder top blade steak—is cut from the cow's shoulder (called the chuck) and is nicely marbled with lots of beefy flavors. When cooked properly, a flat iron steak turns out tender and juicy.

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What Is Flat Iron Steak?

Originally part of the top blade roast, the flat iron was born as a result of the tough connective tissue that ran through the middle of the cut of meat. Once this is removed, the two pieces are treated separately, one becoming the flat iron steak, the other called the top blade steak. The flat iron (supposedly named because it looks like an old-fashioned metal flat iron) is uniform in thickness and rectangular in shape.

The nice amount of marbling creates a steak that is extremely tender and full of flavor. It is best when cooked on the grill and can be incorporated in a variety of recipes.

Flat Iron Steak vs. Flank Steak

Since flat iron steak is not as well known as flank steak, it is easy to confuse the two. However, they are very different cuts of meat, beginning with the part of the cow from which they come. Whereas the flat iron steak is cut from the chuck primal—the shoulder area of the cow—a flank steak is cut from the belly muscle, called the flank primal. They are both flavorful and tender, but the flank steak is leaner than the flat iron. The distinctions also reach to their ideal cooking methods; both steaks benefit from marinating, but since the flat iron is a thicker, denser cut of beef, it is best when cooked to just medium rare. A flank can be braised and is often used for steak fajitas and carne asada.

What Does Flat Iron Steak Taste Like?

Due to its marbling, flat iron steak has a rich flavor that's often described as "beefy." While flavorful enough to be enjoyed on its own, this cut benefits from a marinade, easily taking on the flavors of the ingredients it's combined with.

How to Cook Flat Iron Steak

The flat iron steak is quite versatile, delicious when simply coated in oil and salt and thrown on the grill, or after some time in a flavorful marinade. Due to its muscular structure, it is best not to cook it beyond medium; the recommended doneness is medium-rare, or around 135 F (60 C). This steak is perfect for the grill, as the high heat and short cooking time really bring out the rich flavor of the meat.

The flat iron is very similar to other flat steaks, so any recipe calling for skirt or flank steak provides the perfect opportunity to try flat iron steak. This cut is best grilled over medium-high heat; avoid going too hot unless you're cooking a particularly thin cut. Due to the meat's density, it's generally ideal to start with a quick sear before moving to a lower temperature to finish off to the desired doneness.

Flat Iron Steak Recipes

The steak's deep, rich flavor makes it perfect on its own and as meat for many dishes, such as steak tacos and hearty sandwiches. To enjoy the steak as is, consider marinating and grilling it, using a spice rub, or finishing with a flavorful topping.

• Rosemary and red wine flat iron steaks
• Flat iron steaks with chili rub

Where to Buy Flat Iron Steak

If your butcher looks puzzled when you ask for a flat iron steak, it might be because this particular cut or its name hasn't gained popularity in your area. If requesting a flat iron steak isn't successful, ask for a top blade steak. If it remains unavailable, do your best to find one and give it a try. It might just turn out to be your perfect steak.

Storing Flat Iron Steak

Raw meat doesn't have a long shelf life, so plan to cook the flat iron steak within three to five days of purchase. Store it in the refrigerator until you're ready to prepare it, ensuring it's wrapped well with no extra air in the packaging. If you need to store it for later use, remove it from the store packaging and rewrap it in a freezer bag or butcher paper, removing any extra air. The steak will remain fresh for at least three months or longer when stored in the freezer.

How to Grill A Simple Flat Iron Steak