General Description: The tender, juicy top blade steak comes from the shoulder clod and resembles a flank steak. Top blade steak can be grilled, skillet cooked, or stir-fried, and it is one of the most tender, richly flavored steaks. After the thick band of connective tissue is removed, the thin flat top blade is called a flatiron steak. It is popular on restaurant menus. In retail markets the meat is often cut crosswise into small sections with the tough white membrane left in. Once inexpensive, prices have risen because of high demand and the small portion of this cut in each beef carcass. Ask the butcher to trim it for quick-cooking top blade steak.

Part of Animal: The top blade comes from the uppermost portion of the shoulder clod (the large chuck muscle group) and is the muscle that lies on top of the shoulder blade.

Characteristics: Trimmed top blade ranges from 1/4 to 1 inch thick and is 4 to 6 inches wide and 10 to 14 inches long.

How to Choose: When looking to make steak, buy whole top blade or portion-sized steaks, which typically range from 6 to 12 ounces. Buy medallions of about 3 ounces each to pan-fry with a sauce.

Amount to Buy: A whole trimmed flatiron weighs about 1 pound. This cut is 100 percent usable and doesn’t shrink much because it is suitable for quick cooking. An average portion weighs 6 to 12 ounces.

Storage: Refrigerate flatiron steaks for up to 3 days.

1. This Cut requires no trimming; marinate overnight or rub with oil, garlic, and desired spices.
2. Grill, sauté, or broil at high heat to get a crust and medium to medium-rare inside, 15 to 20 minutes. Cut into thin slices, if desired, cutting with the grain.

Flavor Affinities: Bourbon, brown sugar, Dijon mustard, garlic, onions, teriyaki sauce, steak sauce, Worcestershire sauce.