Have you heard of a flat iron steak? It is the second-most tender steak, next to the filet mignon with a big, bold beefy flavor like New York strip. This innovative steak cut is “new” in last few decades, but steak lovers LOVE it for its fantastic marbling and texture. So what exactly is a flat iron and what gives it unique flavors and tenderness?
The flat iron is carved from the chuck subprimal, and more specifically, the top muscle blade. There are only two top blade roasts in every animal – each weighs 1-1.5 pounds and yields four 4 oz. steaks or two 7 oz. steaks. It’s a very small part of the animal, but it is extremely tender and well marbled. The location on the animal gives the flat iron fantastic marbling for a bold beefy flavor and the careful carving by our Omaha Steaks master butchers results in a fork tender texture. It’s a truly unique and delicious steak experience.
How to cook a flat iron
A flat iron is a versatile steak that can be cooked by several methods. It’s great in steak recipes like stir-frys or steak fajitas. It can also be grilled, broiled or pan fried. The fine marbling will cook into the steak, creating a juicy, flavorful steak when cooked to a perfect medium-rare doneness.
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Read more in our Butcher’s Guide: What is a Flat Iron Steak?
Learn about more steak cuts in our Butcher’s Guide playlist: