What Flat Iron Steak Is
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Cut of beef: Taken from the chuck (shoulder) area, specifically beneath the shoulder blade.
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Texture & flavor: Despite coming from a hardworking muscle, it’s surprisingly tender—second only to tenderloin—with rich marbling that gives a buttery texture and bold beefy flavor.
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Other names: Sometimes called top blade steak, butler’s steak, or oyster blade steak.
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Unique feature: Traditionally, the cut had a tough sinew running through it, but modern butchery techniques remove this, leaving a steak ideal for quick cooking