Is flat iron steak a good cut of beef?

Absolutely! Flat iron steak is one of the most tender cuts, second only to filet mignon. It’s prized for its rich, beefy flavor and versatility in cooking. Whether you grill it, pan-sear it, or use it in recipes like tacos or salads, flat iron steak delivers a juicy and satisfying experience every time.

What is flat iron steak called at the grocery store?

At the grocery store, flat iron steak might be labeled as "top blade steak" or simply "flat iron steak." Some stores might also refer to it as a shoulder cut, as it comes from the chuck (shoulder) area of the cow. Always check the label for specifics like USDA grading or additional details like grass-fed or grain-finished options.

What is the best cooking method for flat iron steak?

Flat iron steak shines when cooked over high heat. Grilling and pan-searing are the most popular methods, as they help develop a caramelized crust while keeping the inside tender and juicy. For the best results, aim for medium-rare to medium doneness, and always let the steak rest before slicing.

Is flat iron a cheap cut?

Yes, flat iron steak is considered an affordable cut of beef, making it a great option for those who want quality without breaking the bank. It offers the tenderness and flavor of pricier steaks like ribeye but at a more budget-friendly price, making it a favorite among home cooks and chefs alike.

Flat Iron Steak Label: Perfect Cuts and Cooking Tips

Description

This beef loin flat iron steak label recipe is the ultimate guide to mastering one of the most underrated cuts of beef. Packed with bold flavor, perfect marbling, and versatility, it’s the steak you’ll come back to again and again.

Ingredients

Scale

1 beef loin flat iron steak (about 1 lb), USDA Prime or Choice
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/2 tsp garlic powder
1 tsp balsamic vinegar (optional)
Fresh rosemary or thyme sprigs (optional)

Instructions

Remove steak from the fridge 30 minutes before cooking to bring to room temperature.
Pat steak dry with paper towels to ensure a great sear.
Season both sides with salt, pepper, and garlic powder.
Optional: Marinate in olive oil, balsamic vinegar, and herbs for 30 minutes or overnight.
Preheat grill or skillet over medium-high heat until sizzling hot.
Place steak on grill or pan and cook for 4–5 minutes per side for medium-rare.
Use meat thermometer: 130–135°F for medium-rare, 140°F for medium.
Remove steak and let it rest 5–10 minutes before slicing.
Slice against the grain and serve with your favorite sides or sauces.

Notes

Look for USDA grading on the label—Prime or Choice is best. For perfect caramelization, ensure your pan is hot and avoid moving the steak during cooking. Add a drizzle of chimichurri or a pat of garlic butter for an extra burst of flavor.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilled or Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1/2 steak
Calories: 320
Sugar: 0g
Sodium: 520mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 33g
Cholesterol: 95mg

Keywords: beef loin, flat iron steak, grilled steak, pan-seared steak, steak recipe