This makes the flat iron steak ideal for home cooks who want to cook a fast weeknight meal. As its name suggests, the steak is flat and not too thick – slightly thicker than 1-inch. One of the best qualities of the flat iron is its thickness. Otherwise, the steak will become less tender and tougher. The steaks should be cooked medium-rare and no further done than medium. To experience the great beefy flavor of a flat iron steak, all the steak needs is to be rubbed with a little olive oil and seasoned with salt and pepper. For the record, I think it tastes better than its more expensive counterparts like New York strip and comparable to filet mignon. Its natural beef flavor makes it one of the most popular and affordable steaks you can buy with all the quality of expensive steaks often found on restaurant menus. The flat iron is one of the juiciest and flavorful steaks you can quickly cook or grill with just salt and pepper. Also known as top blade steak, this cut of meat is evenly richly marbled and comes from the beef chuck shoulder clod with the connective tissue removed. WHY IS FLAT IRON STEAK SO FLAVORFUL AND TENDER?įlat Iron steaks are the second most tender cut of beef next to the tenderloin. It is the most juicy and tender steak when cooked to perfection! This delicious flat iron steak recipe is soaked in an Asian steak marinade, seasoned with a little salt and pepper, and is grilled 4 minutes per side for medium rare on a hot preheated grill. Flat Iron Steak is an extremely flavorful, amazing cut of meat.
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