🥩 Featured Cut of the Week: Flat Iron Steak

The Butcher’s Best-Kept Secret Is Hiding in the Chuck

If you're looking for steakhouse flavor without the steakhouse price tag, look no further than the flat iron steak.

Often overlooked, always underrated, flat iron delivers big on flavor, tenderness, and value—and it might just be the most versatile cut you’re not cooking yet.

🔍 What is Flat Iron Steak?

Flat iron steak is cut from the top blade of the chuck primal, located along the cow's shoulder. Historically, this cut was underutilized due to a tough strip of connective tissue that runs through the center. But once butchers figured out how to remove that sinew, they revealed one of the most tender cuts in the entire steer.

✅ Second only to tenderloin in tenderness
✅ More marbling and flavor than filet
✅ Affordable and easy to prep

It goes by a few names depending on your butcher or market:

• Top blade steak

• Butlers’ steak (UK)

• Oyster blade (Australia)

No matter what you call it, flat iron delivers top-tier eating without top-shelf pricing.

🥩 Why Butchers Love It

Flat iron is a butcher’s favorite because it checks all the boxes:

• Incredible tenderness — second only to filet mignon

• Bold, beefy flavor — think ribeye vibes but leaner

• Perfect size — usually 6–10 oz. and uniform in thickness

• Takes on flavor like a champ — great for marinades, rubs, or simple salt & pepper

• Quick cooking — hot and fast, and you’re done

Best of all? It’s affordable and widely available at butcher shops and some grocery store meat counters.

😋 How to Cook Flat Iron Steak

📜 Quick Method:

1. Season well. Flat iron loves a heavy coat of salt, fresh cracked pepper, and maybe a sprinkle of garlic powder or smoked paprika.

2. Sear hot and fast. Cast iron pan or grill set to high heat.

   • 2–3 minutes per side for medium-rare (130–135°F internal).

3. Add butter and aromatics. Optional, but finishing with garlic, butter, and rosemary never hurt anyone.

4. Rest for 5–10 minutes. Let the juices redistribute.

5. Slice thin across the grain. This makes every bite ultra-tender.

💡 Pro Tip: Because of its loose grain and marbling, flat iron is forgiving—but don’t overcook it. Medium-rare to medium is the sweet spot.

🍽️ How to Serve It

Flat iron is versatile AF. It’s perfect as a center-of-the-plate steak but can do much more.

🔥 Steakhouse Style: Serve with mashed potatoes, garlic green beans, and herb butter.
🔥 Street Tacos: Marinate in lime, garlic, and chipotle. Slice thin for carne asada-style tacos.
🔥 Salads & Bowls: Slice and lay over a bed of arugula, roasted veggies, or quinoa.
🔥 Sandwiches: Slice and stack with horseradish aioli on ciabatta.
🔥 Meal Prep Hero: Cooks fast and holds up well sliced cold in leftovers.

🧠 Butcher Tips for Buying Flat Iron

• Ask for center-cut flat iron for the most uniform pieces.

• Look for bright red color with good marbling.

• Trim off any remaining silver skin before cooking.

• If buying whole top blade, know that you’ll need to remove the internal seam to get two flat irons per side.

It’s affordable, quick to cook, and surprisingly tender. Honestly, there’s no good reason not to be cooking flat iron more often.

👊 Final Thoughts

Flat iron steak proves that premium flavor doesn't need a premium price tag. It's one of those cuts that makes you feel like you discovered something—butchers have known it for years, and now you do too.

Next time you’re planning a steak night, skip the $30 ribeye and pick up a flat iron instead. You’ll get tenderness, flavor, and value—all in one killer cut.

📸 Cooked one lately? Show us your sear!