Flat iron steak is a tender, flavorful cut perfect for quick, high-heat cooking. In this article, I’ll walk you through what makes flat iron steak special, where it comes from on the cow, what it tastes like, and the best ways to cook it.
What is a Flat Iron Steak?
The flat iron steak is a real hidden gem. It comes from the cow’s chuck primal (a part that’s usually known for tougher cuts), but this one is a pleasant surprise – it’s the second most tender cut on the cow, right after the tenderloin. What makes it so special is its perfect balance of tenderness and flavor. With plenty of marbling, it offers a rich, beefy flavor that’s hard to beat.
I love flat iron steak because it offers everything you want in a steak without the high price tag of premium cuts like ribeye or filet mignon. Plus, it’s perfect for quick, high-heat cooking, making it an excellent choice for pan-searing or grilling. If you’re looking for a flavorful, tender steak that’s easy to cook, this is the one.
Flat iron steak gets its name from its shape, which resembles an old-fashioned metal flat iron. As you can see in the photos below, the steak is rectangular and has a consistent thickness.
What Are the Other Names for Flat Iron Steak?
Here are some of the most popular other names for the flat iron steak in the United States:
- Boneless Top Chuck Steak,
- Book Steak,
- Butler Steak.
Flat iron steak is often confused with top blade steak, but they’re not the same. They both come from the same part of the cow, but the difference lies in how butchers cut them. For flat iron steak, butchers remove the gristle and cut the meat into two flat pieces. For top blade steak, they cut across the muscle, leaving a noticeable line of gristle in the middle.
Where Does the Flat Iron Steak Come From on a Cow?
Flat iron steak comes from the cow’s shoulder, specifically from the chuck primal. It’s part of the top blade roast, which sits right above the shoulder blade.
Flat Iron Steak Nutrition
| Nutrition | Portion size: 4 oz = 113 g |
|---|---|
| Calories | 155 kcal |
| Total Fat | 7.02 g |
| Protein | 22.9 g |
| Zinc | 8.86 mg |
| Potassium | 389 mg |
| Vitamin B-6 | 0.441 mg |
| Vitamin B-12 | 4.96 µg |
Data source: USDA.
What Does Flat Iron Steak Taste Like?
Flat iron steak tastes fantastic, offering a great mix of tenderness, juiciness, and beefy flavor in every bite. Its natural marbling adds a rich, beefy depth that makes it special. It does not have as much rich, sweet, and intense flavor as ribeye, but it’s still one of the most flavorful cuts.
How Tender is the Flat Iron Steak Compared to Other Cuts?
Compared to other cuts, flat iron steak is incredibly tender. Only the tenderloin steak (filet mignon) is more tender. What’s surprising is that flat iron steak beats the ribeye when it comes to tenderness.
Why Flat Iron Steak is Expensive?
Flat iron steak wasn’t always expensive – it used to be one of the cheaper beef cuts. But as more people discovered its incredible tenderness, rich flavor, and ease of cooking, its popularity soared. Another big reason for the high price is the limited supply: each cow yields just two small top blade roasts, each weighing about 1 to 1.5 pounds (0.45 to 0.68 kilograms), which means you only get four flat iron steaks per animal. Despite the price increase, it still offers great value compared to high-end cuts like ribeye or filet mignon.
What Are the Best Methods for Cooking Flat Iron Steak?
Here are the best cooking methods for flat iron steak:
- Pan-Searing Only: Flat iron steak is moderately thick, so your best bet is to sear it quickly over high heat. Pan-searing is one of the fastest and simplest methods, though it takes practice to avoid overcooking. A hot pan will give you a fantastic crust while keeping the inside medium-rare – all in just a few minutes with a good pan.
- Grilling: Grilling adds a smoky flavor to your flat iron steak and creates a delicious crust. If your flat iron steak is about an inch thick (2.5 cm), grill it over direct heat the whole time. For thicker cuts, start with direct heat to get a nice crust, then move it to indirect heat to finish cooking gently at a lower temperature – this approach makes it easier to hit the perfect doneness.
- Sous Vide: Sous vide is a great way to cook flat iron steak perfectly every time. Since it’s naturally tender, you might only use this method when you want exact temperature control. Just cook it sous vide, let it rest, and finish with a quick sear over high heat to develop a crust. Keep the sous vide time short – about the same as or even less than you would for a ribeye.
I recommend cooking flat iron steak to medium-rare for maximum tenderness and juiciness. But here’s the cool part: flat iron stays surprisingly tender and flavorful even when cooked to medium or medium-well.
Always slice flat iron steak against the grain. Look at the photo below, which features two strips of steak. On the left, you can see the steak sliced against the grain, while on the right, it’s sliced with the grain. Slicing against the grain shortens the muscle fibers, making each bite easier to chew. Give it a try next time, and you’ll notice that the steak sliced against the grain is much more te
