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Flat Iron Steak

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).

Nutritional Values:

Nutritional Value: 
None available
Energy kj/Kcal: 
Tenderness Score: 
Flavour Score: 
What does it look like?: 
What does Flat Iron Steak look like
Where is it from?: 
Where does Flat Iron Steak come from
How can I cook it: 

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.

What else could I use: 

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.

Otherwise known as: 

Butlers steak, flat tender steak.

Did you know: 

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.