Protein Food
Flat Iron Steak
About This Entry
Flat iron is cut from the chuck shoulder blade with good marbling and tender texture when the central connective seam is removed. A modern bistro favorite that pairs with medium-to-full reds without ribeye-level richness.
Beginner Guide
Flat iron and blade steak share the same primal — flat iron is the shoulder top blade cut a specific way. Do not confuse with flank or hanger.
FAQ
- What is Flat Iron Steak?
- Flat iron and blade steak share the same primal — flat iron is the shoulder top blade cut a specific way.
- How should Flat Iron Steak be cooked for best results?
- Cook to medium-rare or medium depending on thickness; rest 5–10 minutes and slice against the grain when the muscle grain is visible.
At a Glance
Group
Beef
Classification
Animal Protein Foods
Scientific name
Bos taurus
Scientific Classification
- Display name
- Flat Iron Steak
- Classification
- Animal Protein Foods
- Group
- Beef
- Scientific name
- Bos taurus
Taxonomy
- Cut type
- steak
- Anatomical cut
- chuck
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- moderate
- Primary cooking methods
- grill, pan sear
- Recommended doneness
- medium rare, medium