Beef Flat Iron Steak

Beef Flat Iron Steak

Flat iron steak is cut from the top blade muscle (infraspinatus), which is located in the shoulder/chuck section of the beef. It is a well-marbled cut known for its rich beef flavor, fine texture, and tenderness.

What makes the flat iron unique is that the tough connective tissue running through the center of the top blade muscle is removed, leaving two tender, uniform steaks. This careful trimming makes it one of the most tender cuts from the chuck section.

Flat iron steak is best cooked quickly over high heat by grilling, broiling, or pan-searing. It is excellent cooked to medium-rare or medium and should be sliced against the grain for maximum tenderness.