What is a Flat Iron Steak?

What is a flat iron steak?

It is part of the beef shoulder near the heart and the clod, just under the shoulder-blade.  Also sold as a “top blade” steak, it has a lot of marbling and a fascia (gristly membrane) that runs down the middle.

In the past, this part of the beef was just waste.  In 2002 a couple of university researchers invented this cut to save on the waste by removing that tough membrane.

These steaks are cross-cut from the top blade and cut across the membrane to make two smaller steaks.  Once the membrane is removed from the top blade, you have two steaks that are shaped like the old flat irons – and a perfect cut for the grill!

What is a flat iron steak?    It is part of the beef shoulder near the heart and the clod, just under the shoulder blade.  Also sold as a “top blade” steak, it has a lot of marbling and a fascia (gristly membrane) that runs down the middle.

What you need:

  • 1 to 1 ½ pound flat-iron steak
  • garlic salt
  • lemon pepper
  • olive oil

How to Do it:

Liberally salt and pepper both sides of the steak and let it sit at room temperature for about an hour.

Heat a grill or grill pan.  Brush with olive oil.

On high heat, sear both sides of the steak.  Reduce heat to medium and cook to desired doneness.

How do you tell if it’s done?  You can use a meat thermometer, but I don’t like to pierce the steak in anyway while it’s cooking, it lets those precious juices out – so here is another method-

Open your hand, but keep it totally relaxed and press the fatty part under your thumb with your index finger.  It will be soft and spongy – that’s what a rare steak will feel like when pressed in the center of the thickest part.

For medium-rare, touch your middle finger to your thumb, then feel that fatty part.  It will be soft, but with a little less give than before.  That’s how the steak will feel.

Want medium?  Do the same thing but touching the ring finger to your thumb – and for well done, the pinky finger.

Remove the steak from the heat and allow it to rest for two or three minutes before cutting.

Cut crosswise and serve hot!

© Copyright 2017 The Lazy Gastronome

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12 Responses to What is a Flat Iron Steak?

  1. Beverly says:

    Helen, we’re delighted that you joined us for Snickerdoodle Create~Bake~Make Party. Thanks for sharing your recipe with us. Pinning.

  2. Charlotte says:

    I don’t know my steak cuts…but I do enjoy eating them! thanks for sharing that information at Family Joy Blog Linkup. Also I don’t know if you’ve joined the Instant Pot craze but if you have please join us tomorrow for our first ever Instant Pot Linkup party!

  3. Audrey says:

    I didn’t know this. I am glad they came up with something to do with it to reduce waste

  4. Beverly says:

    I love flat iron steaks. I didn’t know that it use to be waste. So glad they found a way.
    Thanks for sharing at You’re The Star,
    Bev

  5. Teresa says:

    I totally did not know this, now you’ve had me testing my fingers one by one to see if I could tell the difference. My husband and kids prefer their steaks well done, I more of a medium-rare kind of girl, so I’ll be testing your method for sure the next time we have steak. Thank you for sharing at The Really Crafty Link Party this week. Pinned!

  6. Angela @marathonsandmotivation.com says:

    I love a good Flat Iron Steak! YUM!! Thanks for sharing at Sunday Fitness & Food 🙂

  7. Pingback: Steak - Salty Sweet Flat Iron Steak, Grilled to PerfectionThe Lazy Gastronome

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