Flat Iron Steaks

Published on Wednesday, November 10, 2010, by Sarah Perry / Edit Post

Flat iron steaks are best cooked "fast and furious," says Uncle Bob, over a "screaming hot grill." "In my opinion, flat iron steaks taste best when they are marinated for a few hours and then quickly seared in a super-hot pan, cast iron being my vessel of choice," agrees twj. "I've cooked it this way, then sliced it across the grain to be used in fajitas. It's a great cut and receptive to a lot of flavor in the marinade."

"A flat iron steak can be very tender, but, you can't let it get past medium rare, and slice it thin!" says Mother of four. The only problem with this flavorful, fairly tender cut? "Often there is a band of tough connective tissue in the middle," says paulj. "Either the cook or the diner can trim it away. Last time I bought one it had not been split. I trimmed the tissue out and simmered it separately till it was tender and gelatinous. I could have used the trimmed meat as a steak, but instead cubed it, and made a good chili." It's a great cut for chili, agrees scubadoo97: "tender enough with a good beef flavor."

Discuss: Flat Iron Steaks

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  • Matter of fact scubadoo97 many serious chili cooks use Flat Iron because it tastes so good and doesn't have as much grease as other cuts. In chili cooking contests the judges deduct points for grease in your chili.

  • just run a very shrp knife down the middle of the steak with the blade on the connective tissue. What is left will be Flat Iron Steak. Just cut the portions you'd like and there you have it. It's easy to do. There are plenty of online videos to show you the process if needed.

  • I love flat iron steaks.

  • IF you are buying a Flat Iron Steak with "a band of tough connective tissue in the middle" then you need to find a new Butcher. What they are selling you is a Shoulder Top Blade Roast or steak depends on the size and how it is cut. Which is where the Flat Iron Steak is cut from.
    The Flat Iron Steak is my favorite steak because it is the second most tender piece of meat and has great flavor,...+READ

    IF you are buying a Flat Iron Steak with "a band of tough connective tissue in the middle" then you need to find a new Butcher. What they are selling you is a Shoulder Top Blade Roast or steak depends on the size and how it is cut. Which is where the Flat Iron Steak is cut from.
    The Flat Iron Steak is my favorite steak because it is the second most tender piece of meat and has great flavor, similar to a Chuck Eye Steak. Now you are probable asking your self what is a Chuck Eye Steak since you Butcher don't know what a Flat Iron Steak really is. When a cow is butchered in to Sub. primal cuts IE: Chuck and Rib. From the Rib you get Rib Eye Steaks that was connected to the Chuck those First few cut from the Chuck Roast is a Chuck Eye steak. Ask you butcher for a Chuck Eye Steak, If He or She looks at you weird turn around and do not return.-COLLAPSE