Flat Iron Steak

Flat iron steak is a tender, well-marbled cut from the top blade section of the chuck primal (shoulder area). Often called the second most tender cut after the filet mignon, the flat iron delivers a rich, beefy flavor with a fine, buttery texture—making it a favorite among chefs and grill masters alike.

This steak cooks beautifully over high heat, whether grilled, pan-seared, or broiled, and is perfect for slicing thin across the grain. It’s also fantastic for marinades, taking on bold flavors while still shining on its own.