Flat Iron Steak Tips

Some say the flat iron steak is the second-most tender steak on an animal, after the filet. It comes from the shoulder, within the shoulder blade. It is a narrow steak, so you want it cool when it hits the heat as to prevent overcooking. Also many people put pepper directly on the steak after cooking so that it won’t burn and taste bitter. Slice across the grain.

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1. Pat steaks dry and bring to room temperature (do this with all steaks).

   
   

2. Season with oil and salt.

   
   

3. Cook until the temperature reaches 130° F for medium rare, being careful not to overcook, as it will render the steak dry and flavorless.

   
   

4. Remove from heat. Add a dollop of butter and tent the steak with foil to retain heat while resting 5-10 minutes (It will continue to cook).

   
   

5. Slice across the grain.

   
   

6. The tenderness of this steak is the result of being located towards the top of the shoulder where it gets less exercise than the rest of the shoulder muscles. It has a rich beefy flavor similar to a NY strip.