Flat Iron Steak

The flat iron is one of the great success stories in modern butchery. University of Nebraska and University of Florida researchers conducted the Beef Checkoff-funded Muscle Profiling studies in the early 2000s, systematically testing the tenderness of every muscle in the carcass. They found that the infraspinatus (top blade muscle in the chuck) was the second most tender muscle after the tenderloin — but it had a tough connective tissue seam running through its center.

The solution was simple: split the top blade in half horizontally, removing that central membrane entirely. The result is two flat, rectangular steaks with remarkable tenderness and far more flavor than a filet mignon.

Characteristics: - Uniform rectangular shape, about 8–12 oz - Second most tender muscle in the carcass (after psoas major) - Significantly more marbling than tenderloin - Rich, beefy flavor — far more interesting than filet - Very affordable relative to its quality

Cooking: High heat, quick cook. Grill, cast iron, or broil to medium-rare (130°F). Don't go past medium — this cut dries out quickly. Because it's so uniform, it cooks incredibly evenly.

Value Play: At $8–$12/lb for Choice, the flat iron delivers a steak experience that rivals cuts costing twice as much. It's become my go-to recommendation for home cooks who want a great steak without spending ribeye money.