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Flat Iron

Flat iron steak

Information for Flat Iron

Cut Ratings

Flavor 3 star
Tenderness 3 star
Value 3 star
Leanness 4 star

Typical Cooking Methods

Braise, Grill, Pan Fry

Other Names for Flat Iron

Lifter steak, Petite steak, Top chuck steak, butler steak

Good Substitutes for Flat Iron

Skirt steak, flat steak, flank steak

Traditional Dishes for Flat Iron

Goulash, flat iron steak with chili butter, flat iron cheese steak, spicy lemon pesto flat iron steak and stew

Sous Vide Steak Recipes

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Description of Flat Iron

The Flat Iron steak is derived from the chuck primal cut which is the top shoulder area and includes the first five ribs. The interesting part about the flat iron steak is that it is obtained from another steak called top blade steak.

Top blade steak is a versatile and tender steak with a connective in the middle. When this connective tissue or gristle is removed then we get the flat iron steak. It is called a flat iron steak because the cut of meat takes the shape of the old flat iron found in medieval times.

When buying this cut of meat, you will notice it is rectangular in shape. It is also considered very versatile because many different cooking methods can be used to cook it. For example one can make perfectly mouth-sized kabobs with it because the flat iron steak is uniform in size.

The flat iron steak has recently gained popularity and now even high class restaurants have started serving this cut of meat. Most chefs recommend marinating the flat iron steak as it adds more flavor to it. However the meat is tender enough so you don't need to marinate this cut if you are in a hurry to cook it. Lastly this steak should be grilled in medium or high heat.

Do note that because this cut of meat has just recently gained popularity, some butchers might not know it. If you get a blank stare then just ask for top blade steak.