Flat Iron Steak

The Flat Iron is an extremely tender, well-marbled and flavorful cut that is enhanced in both taste and texture by the Wagyu fat. It is a longer and more flat cut of beef from the shoulder that has a great "beefy" flavor. It's nearly as tender as a tenderloin, but significantly less expensive - making it a great option.

It's often confused with the Flank Steak, but the Flat Iron comes from a different part of the cow and has more marbling than the Flank Steak. You can easily replace other similar "long" cuts such as Skirt and Flank for example, with Flat Iron for an extra oomph of flavor and richness.

Preparation

It is most commonly grilled, the Flat Iron does well with marinating, too. Grill it or braise it for fajitas or other Mexican favorites. We recommend cooking to a medium rare (internal temp of 135º). The high-quality fat marbling of Wagyu beef ensures that the Flat Iron cut maintains its juicy tenderness and rich flavor whether grilled or marinated. With a recommended cooking temperature of 135º, it is a versatile cut perfect for fajitas and other popular Mexican dishes.

Alternative names

The Flat Iron steak, sometimes referred to as the Top Blade Steak, is also commonly known by names such as Top Blade Filet, Book Steak, Butler Steak, Boneless Top Chuck, and Shoulder Top Blade Steak.