What is a Flat Iron Steak?

A Flat Iron Steak, also referred to as a butler's steak, feather blade steak, a top blade steak or oyster blade steak, comes from the top blade of the chuck, specifically a tender portion isolated by modern butchery methods. It’s well-marbled, tender and evenly shaped, with a rich beef flavor. It’s a very lean, flavorful cut that’s tender and juicy when cooked correctly.

Flat iron performs best with high-heat grilling or pan-searing. It cooks evenly and quickly thanks to its uniform thickness. Slow braising is unnecessary because the steak is naturally tender.

Originally hidden within the shoulder, flat iron gained prominence when researchers and butchers identified it as an exceptionally tender alternative to pricier steaks. It remains a strong value cut with premium eating quality.

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.