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Flat iron steak
Also called
Unknown author, CC BY 2.5, via Wikimedia Commons — Flatiron steak.jpg
The flat iron is cut from the top blade muscle of the chuck, separated from the tough connective tissue running through the center. It is one of the most tender cuts on the animal and has a rich, beefy flavor with good marbling. Best cooked quickly over high heat to medium-rare and sliced against the grain.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Flat iron steakprimary | |
| 🇬🇧United Kingdom | Flat iron steak | Also known as butler's steak or feather blade steak in the UK |
| 🇦🇷Argentina | Marucha | IPCVA: the infraspinatus — the flat iron's muscle. |
| 🇩🇪Germany | Flat-Iron-Steak | Loanword now standard in German butcher shops; sometimes called 'Schaufelstück'. |
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$49.99 · Ships free in the US · Grill Masters Club
Give a flat iron the steakhouse treatment it can take
- Steak rub blended for beef
- Steakhouse steak sauce
- Smoke-roasted Pitmaster Blend coffee
- Honey BBQ roasted peanuts
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