Flat Iron Steak

Approximately 10 oz.

The flat iron steak is cut from the shoulder area of the cow, specifically from the top blade roast. It is named for its distinctive shape, which resembles a flat iron or clothes iron. This cut was developed by meat scientists as a way to utilize a portion of the chuck that was previously considered less desirable.

Flat iron steak is prized for its tenderness and relatively fine texture. It has a good amount of marbling throughout, which contributes to its juiciness and flavor.

Flat iron steak is best cooked quickly over high heat to medium-rare or medium doneness. It can be grilled, pan-seared, broiled, or cooked sous vide.