The Flat Iron Steak
What is a Flat Iron Steak?
A Flat Iron Steak, also referred to as a butlers' steak, feather blade steak, a top blade steak or oyster blade steak, is a cut of beef from the shoulder blade of the cow. It’s a very lean, flavorful cut that’s tender and juicy when cooked correctly. The average 4 oz serving of Flat Iron Steak has about 136 calories, 23 grams of protein and only 2 grams of fat. This cut is best cooked using dry heat methods such as grilling, broiling, roasting or pan-frying. It should be cooked to an internal temperature of 145°F. It's a great choice for a steak sandwich, or sliced into fajitas.
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Flat Iron Steak Cooking Guides
| Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Sear | Med-High | 8-10 mins | 145°F |
| Grill | 400°F | 8-10 mins | 145°F |
| Sous Vide | 125°F | 2-3 hrs | 145°F |
Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Flat Iron, it's always good to have a meat thermometer handy and check internal temp regularly.
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Flat Iron Steak FAQ
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Flat iron steaks are extremely tender, well-marbled and very flavorful.
The main differences between the flat iron and the flank steak is leanness and the location the steaks are cut from the cow. The flank steak is leaner than the flat iron, and the flat iron steak comes from the shoulder of the cow while the flank steak is carved from the belly muscle.
