The cut was introduced after researchers from University of Nebraska and University of Florida collaborated with restaurants and meat retailers to find a use for the Top Blade, which would typically be wasted due to the tough connective tissue running through it. The steak gets its name because it is thought to resemble a metal flat iron from the olden days. Shortly before you’re ready to bake them, preheat the oven to 350 F (177 C) and give it 10-15 minutes to fully heat up. Set the baking dish with the steaks on the kitchen counter for 40-60 minutes before cooking. It is taken from the Top Blade, which is right next to the middle of the shoulder clod and below the 7-bone. Let the steaks rest at room temperature for 1 hour and preheat the oven to 350 F (177 C).

It can be used as a substitute for any recipe that calls for a flat steak, such as Flank Steak or Skirt Steak.įlat Iron Steak comprises the Infraspinatus muscles of the animal. The cut is well-liked by many for its oozing beefy taste. Care should be taken when it comes to the doneness of the meat as anything past medium will turn the steak’s texture dry and chewy. For best results, it should be grilled on medium-high heat. If marinated for a few hours in advance, this cut can prove to be a great choice for grilling as well. This is the reason why it is considered a good option for braising and stewing.

Since it comes from the Chuck, Flat Iron Steak is not exactly the tenderest of cuts. Turn on your exhaust fan and heat a heavy pan over medium-high heat until it’s VERY hot.

This cut contains a considerable amount of marbling. This makes it count among the relatively more tender cuts taken from the Beef Chuck. The Flat Iron Steak is obtained when the Top Blade Roast is cut into slices and does not comprise the connective tissue that affects the tenderization of Top Blade Roast.

Pan fry flat iron steak