Flat Iron Steak: The Best Kept Secret in Beef Cuts

The flat iron steak, also known as the top blade steak or shoulder top blade steak, has become popular for its tender texture and rich flavour. Even though it is not as famous as cuts like ribeye or tenderloin, for example, this steak offers an exceptional dining experience without breaking the bank. Its growing popularity is a testament to its excellent taste and versatility.

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Origins of the Flat Iron Steak

The flat iron steak originates from the United States. It used to be an overlooked cut from the beef shoulder, with its potential for tenderness and flavour hidden by tough connective tissue. In 2002, researchers at the University of Nebraska found a way to remove this connective tissue, revealing a tender and flavourful steak. Since then, chefs and meat enthusiasts have embraced this cut, highlighting its exceptional taste and texture.

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Characteristics and Flavour Profile

The flat iron steak is cut from the upper part of the cow’s shoulder, known as the chuck. This area does not get much exercise, resulting in naturally tender meat. The steak has a good amount of fat marbling, which adds to its rich, beefy flavour. This marbling helps keep the meat juicy and enhances its taste, making it a delicious choice for various recipes. The steak’s rich flavour stands out on its own but also works well with marinades, making it versatile for many cooking methods. Whether grilled, pan-seared, or incorporated into a dish, the flat iron steak delivers a tasty and satisfying meal perfect for both quick weeknight dinners and special occasions.

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Did you know ?

People often mix up flat iron steak with flank steak, but they are very different cuts. The flat iron steak comes from the shoulder (chuck primal), while the flank steak comes from the cow’s belly (flank primal). Both are flavourful, but the flat iron is more tender and marbled with fat, making it great for quick, high-heat cooking methods like grilling or pan-searing. Flank steak, being leaner, is often used in dishes like fajitas and benefits from marinating and braising to enhance its tenderness and flavour. To explore our selection of beef products, click here.

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Cooking the Flat Iron Steak

Before getting started on cooking your flat iron steak, it is important to properly thaw the meat first. For tips on how to do this, we invite you to read our Defrosting Tutorial: The Secrets of Successful Thawing.

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The flat iron steak has a uniform thickness and shape, so it cooks quickly and evenly. It is best cooked on high heat, like a grill or hot pan, to sear the outside and lock in the juices. For optimal softness, cook it to medium-rare (about 135°F or 60°C). Cooking it beyond medium can make it less tender, so it's important to keep track of the time. Letting the steak rest for a few minutes before cutting it helps to keep it juicy and allows the flavours to settle.

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‍Conclusion

The flat iron steak offers a combination of affordability and high quality, making it a great choice for meat lovers. Its tender texture and rich flavour provide a delightful eating experience that rivals more expensive cuts. Whether you’re grilling for a special occasion or preparing a quick dinner, the flat iron steak guarantees a memorable and delicious meal. By choosing this cut, you’re sure to enjoy a high-quality steak for a fraction of the cost of some other pieces.