The flat iron steak is difficult to retrieve from the Chuck and there is a large piece of tough gristle that has to be removed from the center of the steak. This steak will typically weigh between 1 and 1.5 pounds and is usually very well marbled and is often mistaken for a flank steak. The muscle doesn’t really play a “load bearing” role but is more of a “support muscle” for the shoulder, something similar to a rotator cuff.īecause the steak comes out of the Chuck it is pretty cheap but since it only works to support the shoulder blade it remains a very tender cut. The flat iron is cut from the Chuck primal and is located just above the shoulder blade. Let’s take a look at what this steak is, why it is so dang hard to find and how cook this beauty! What is a Flat Iron Steak? In these studies the flat iron is consistently rated as either the second or third most tender in the entire steer! (This study calls the steak a Top Blade Steak) Every few years the National Beef Board conducts studies on the quality of different cuts and grades of steak.

Not only is this steak affordable but it is also one of the BEST steaks you can find. I can typically buy flat iron for about 40% less than a ribeye or New York strip. As a result, demand is low and the price is as well. Because this steak is so hard to find most meat lovers don’t understand how awesome this cut is. This cut of beef is currently stuck in a beautiful little loop. This steak has several names and you might find these called a Butler’s Steak, an Oyster Steak or a Top Blade Steak.

Flat Iron Steaks are freaking amazing and rather hard to find.

Grilling flat iron steak weber