Flat Iron Steak
The flat iron is taken from the 'feather' muscle which is in the chuck and blade section of the beef animal. External gristle from the muscle is removed leaving nicely marbled lean steak, best cooked rare or medium rare in the classic method (very, very hot pan or grill; both sides sealed and rested well in a warm place).
Flat iron steak is from a tender muscle but when over cooked will become tough and dry like a fillet steak because it is so lean. It is at its best when cooked rare or medium. For a 2cm/3-4 in thick steak:
Rare: 2 ½ minutes each side
Medium Rare: 3-3 ½ minutes each side
Medium: 4 minutes each side.
Leave to rest for a couple of minutes before serving. It is also great marinated and cooked on the BBQ.
Flat Iron is a great lean cut, if you are looking for something else lean, try a centre cut. If you'd like something that comes out better medium to well done, try a rib eye.
Butlers steak, flat tender steak.
Flat Iron is a very popular steak in the United States and it was given its name because the steak muscle is the same shape as the plate of an old fashioned flat iron.