Last Updated on December 21, 2023

Flat iron steak shouldn’t be so delicious.

It’s named after a domestic appliance, it can be hard to find outside of restaurants, and it comes from an area of the cow that was long considered too tough to produce any tender, enjoyable steaks.

But if you’ve ever had a perfectly cooked flat iron steak from a steakhouse or grilled one in your own backyard, you know that it is one amazing cut of beef.

The History of Flat Iron Steaks

Flat iron steak is a tender cut of beef that not only has an interesting history but also can be tough to find in stores, much like ranch steaks or Denver steaks. Though flat iron is not as prevalent in the butcher case as rib-eye, filet mignon, or flank steaks, it’s quite popular on restaurant menus in America and beyond.

Flat iron steak derives its name from its shape, which is similar to that of an old-fashioned clothes iron. The cut, or something similar to it, is known as the butler steak in the U.K. or the oyster blade steak in Australia and New Zealand. In some places, it may also be called book steak, petite steak, or shoulder top blade steak.

The cut is derived from the shoulder of the cow, specifically from the top blade of the chuck primal cut. For a long time, the area where the flat iron steak comes from was considered waste meat or used in ground beef mixes. This was due to the connective tissue that ran through it, making it undesirable as a stand-alone cut. That is, until 2002, when it was “discovered” by researchers at the University of Florida and the University of Nebraska, as part of the Beef Checkoff Program.

The popularity of the flat iron steak among chefs—a classic “bistro steak”—is due to the versatility of this flavorful cut. According to our own Chef Yankel Polak, our in-house ButcherBox chef, “The flat iron steak is an industry darling, a new-age steak.”

Preparing Flat Iron Steak

The tender cut can be cooked as is, but a rub or marinade is often used with it. It’s popular as a stir-fry meat, sometimes sliced for sandwiches, and commonly served with chimichurri or other spicy sauces for tacos.

The flat iron steak is ideal for grilling, whether using a marinade or just some oil, kosher salt, and freshly ground black pepper.

Chef Yankel says that flat iron is similar to both skirt steak and hanger steak. “For mouthfeel, it’s slightly chewy but in an enjoyable way, and for meatiness, it tastes like what you imagine beef should taste like,” he explains.

It’s a shame that the cut is difficult for steak-loving consumers to find it on their own. But luckily, if you’re a ButcherBox member, it’s often available in the monthly box–or you can find it in our Ultimate Steak Sampler box.