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

What's 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).