All about the Flat Iron

The second most tender cut of meat behind filet

I am not uncovering anything new, but the flat iron steak could quite possibly be the perfect cut of meat. It is less expensive than most center plate cuts (filet, ribeye, strip), more flavorful than most due to its marbling and muscle location, and is incredibly tender. Researchers have discovered that the flat iron steak ranks as the second most amazingly tender cut of meat behind the filet. The cooking method doesn’t require a long braise, smoke, stew, or bake - instead a simple reverse sear/grill and a punchy marinade and you’re all set.

The flat iron steak comes from the shoulder of the cow. Specifically, it is the muscle between the blade and the top blade of the shoulder.

The key to cooking and eating the flat iron is to not overcook it and to slice it against the grain of the meat. My recommendations are to salt the steak for 2 hours, rub it with avocado or olive oil, slow roast at 225F for 8 minutes, then finish over a high-heat grill or cast iron pan. After I pull the flat iron from the oven I like to rub it down with a simple marinade before grilling so it sticks to the outside of the steak and caramelizes adding another layer of flavor to the steak.

It’s that simple, enjoy.

Marinade:

1/2 cup orange juice

2 tablespoons soy sauce

1 tablespoon mustard

1 teaspoon honey

1 teaspoon minced garlic

Finish the steak with fresh chives.