Flat iron steak is getting more and more popular these days, but what exactly makes this cut of beef so special?
In this guide, we’ll dive deep into everything you need to know about flat iron steak—from its origins and uses to the best cooking methods and recipes.
What is a flat iron steak?
Flat iron steak is a rectangular cut from the top blade roast, located in the shoulder or chuck primal of a cow. These cuts are tender, well-marbled, and flavorful, rivaling ribeye in taste and texture at a lower price. It is best cooked medium-rare.
The top blade roast is split into two cuts when butchering, severing them where a line of tough connective tissue runs. One half becomes the flat iron steak, the other a top blade steak. These names and definitions are sometimes conflated, however.
What is flat iron steak good for?
Flat iron steak is versatile and can be used in a variety of dishes. You can eat flat irons:
- Eaten as the main like any other steak
- Steak tacos
- As a substitute steak for prime rib sandwiches
- Beef stroganoff
- Sliced thinly for Mongolian beef
- Steak fajitas
- Carne asada
- Philly cheesesteak
- Korean bibimbap
And any other places you see flank, skirt, or ribeye.
The ideal flat iron steak marinade
Marinating a flat iron steak isn’t a necessity, but if you want to get perfectly tender tacos or stir fry, you’ll need to. Marinating helps tenderize and flavor the meat before cooking. The acidic ingredients tenderize the meat, and oil distributes flavor while creating an even cooking surface.
All you need for a good marinade is:
- Salt
- Oil
- An acidic liquid (lime juice, vinegar, lemon juice, balsamic, etc.)
- Sugar (optional)
- Any other seasonings you like
Shape the marinade toward your cuisine. For Mexican, use lime juice, cumin, and neutral oil. For Korean, use rice vinegar, sesame oil, and soy sauce. For Italian, use olive oil and lemon juice. You get the idea.
Place the steaks in a bag or bowl with the mixed ingredients and refrigerate. Aim for 5-8 hours, but never more than a day and always more than an hour. Too short and the salt will just pull out moisture from the inside of the steak, resulting in a drier steak. Too long and the acid will cook the meat a little, causing it to be tough.
How to cook flat iron steak
Flat iron steaks are denser and thicker than other flat steaks like skirt or flank but still relatively thin, making them best cooked to medium rare and quickly seared before finishing at a lower temperature.
Grill
Get a ripping hot part of your grill and a medium-low section. Salt and pepper your steaks if you didn’t use a salted marinade. Sear them on the hot side for a minute or two on each side until a dark crust forms and then transfer to the medium-low side until 5 degrees below your desired temperature. Let rest for 5-10 minutes (in tented aluminum if in a cold environment). Slice against the grain.
Oven
Get a cast iron up to medium-high and preheat the oven to 375º. Sear the flat iron steak for 1-2 minutes on each side until a dark crust forms. Transfer to the oven. Cook until 5º below your desired temperature since the steak will continue to cook after you remove it. Rest for 5-10 minutes and cut against the grain.
Broiler
You can also use the broiler setting in your oven. Broil for 6 minutes or so on each side of a ~1 inch thick steak. Pull between 125º and 130º. Rest and cut against the grain before serving.
Stove
Get a cast iron to medium-high heat and sear it for a minute or so on each side until a dark crust forms, and then drop the heat to medium-low and cook it another 2-3 minutes on each side depending on the thickness. After dropping the heat add compound butter (if desired) and baste the steak as it cooks. Use a thermometer and remove it from the heat once it reaches five degrees below your desired temperature. Rest for 5-10 and cut against the grain.
10 flat iron steak recipes
Here’s a good mix of flat iron recipes, from just cooking the steak to Mongolian Beef and Cuban sandwiches:
1. Flat iron steak with red wine sauce
The Food Network has a great date night recipe with this flat iron steak and red wine sauce dish. It’s simple and relies on sound execution and good ingredients. Use fresh garlic for the best results.
2. Flat iron steak tacos
The best steak tacos have steak that’s easy to eat and doesn’t get pulled away from the rest of the ingredients when you bite in. These steak tacos from The Spruce Eats are the perfect steak taco recipe for any weeknight or party meal. Don’t skip the marinade.
3. Flat iron steak stroganoff
Stroganoff, even when it is the easy version, is delicious and comforting. The real deal? That’s a whole other level, and that’s what this recipe from Home Chef is. Use fresh herbs and follow this to the letter, you’re in for a treat.
4. Grilled flat iron steak with Italian salsa verde
When the steak is good, simple is all you need. This recipe from Jess Pryles shows you how to perfectly grill your flat iron and top it with a delicious salsa verde. You can always make the verde and prepare the steak with another cooking method, too.
5. Flat iron Mongolian beef
Bring the takeout home with this Mongolian Beef recipe from An Inspired Cook. The marinade is critical in this recipe, and don’t overcook the green onion or you’ll miss some of the contrasting colors that make this dish beautiful. Serve with fresh white rice!
6. Grilled flat iron steak with chimichurri
Chimichurri is a classic steak topping for a reason. Here’s a great version of it from Hey Grill Hey, and just like above, you can make this chimichurri even if you cook the flat irons on the stovetop or in the oven.
7. Flat iron Cuban sandwiches
Who doesn’t love a Cuban sandwich? This one from SilverFernFarms has spicy mayo, watercress, cheese, and delicious flat iron steak. Don’t skip the chipotle powder, and you can marinate the steaks in advance for more flavor as well.
8. Gochujang marinated Korean beef
Korean BBQ is always a treat, and Went Here 8 This has a really nice and accessible recipe for here. The ingredients are fairly standard, too. Enjoy!
9. Vietnamese flat iron steak
This recipe from The Cafe Sucre Farine is similar to the Korean Gochujang above with a few notable exceptions, including lemongrass to brighten the dish up. This steak would be a great protein in a beef take of a banh mi, too!
10. Flat iron cheesesteak sandwiches
It’s not the classic boneless ribeye, but it’s close. Kansas Beef has all the steps you need to make a greasy, delicious flavor bomb of a sandwich. And don’t skimp on the bread — it’s one of the most important parts of a sandwich!
Flat iron steak FAQ
Here are a few common flat iron steak questions we see.
How is flat iron steak best cooked?
Flat iron steak is best cooked by getting a nice sear with a high-heat method before dropping the what down a bit to get to your desired temp.
How is flat iron steak served?
Flat iron steak is often served thinly sliced against the grain to ensure tenderness. It can be served on its own, with sides like mashed potatoes or roasted vegetables, or as part of a dish like tacos or salads.
Is flat iron steak better than filet mignon?
Flat iron steak and filet mignon are both delicious. Filet mignon is prized for its tenderness, while flat iron steak offers a richer, beefier flavor at a more affordable price.
Why is my flat iron steak chewy?
Flat iron steak can become chewy if overcooked or sliced incorrectly. To avoid this, cook the steak to medium-rare or medium and always slice against the grain.
What is another name for flat iron steak?
Flat iron steak is also known as the “top blade steak” or “butler’s steak” in some regions. These names refer to the same cut of beef.
Is flat iron steak a cheap cut?
Flat iron steak is generally more affordable than premium cuts like ribeye or filet mignon, making it a good choice for those looking to enjoy a high-quality steak without breaking the bank.
How many times do you flip flat iron steak?
When grilling or pan-searing flat iron steak, it’s best to flip it only once. This allows each side to develop a nice crust without overcooking the steak.
Is flat iron steak good for grilling?
Yes, flat iron steak is excellent for grilling. Its marbling and texture make it perfect for high-heat cooking.
Where to buy the best flat iron steak
To buy the best flat iron steak, look for high-quality, well-marbled cuts from reputable butchers or meat markets. Some grocery stores also carry good quality flat iron steaks. For the highest quality, consider grass-fed or organic options.
We proudly teamed up with a group of elite grass farmers from the Island of Tasmania (off the coast of Australia) for our flat iron steak. The climate in Tasmania is a utopia for cattle because of the year-round maritime climate buffered by the Southern Ocean, and their air quality is recognized as the gold standard for purity.
We also leave the center seam in the flat iron to verify it is from the very tender blade muscle. The marbling in makes for a super tender bite all the way through.
If you want to win your steak night, then this is the cut.
Try the best flat iron steak money can buy.
The bottom line on flat iron steak
Flat iron steaks are the perfect choice for as a standalone steak or for use in tacos or Italian dishes. It is well-marbled with a lot of beefy flavor, and it is easy to cook.
Cook it to medium or medium-rare for the best results, and don’t forget to slice against the grain.
Enjoy!
Nathan Phelps
Nathan Phelps owns and writes for Crafted Copy, a boutique copywriting shop that finds the perfect words for interesting products. He is also an ethical foodie, outdoors-aficionado, and hails from Nashville, TN. He splits his time between helping sustainable businesses find new customers and managing his ever-increasing list of hobbies, which include playing guitar, baking bread, and creating board games.
