However, more modern methods have taught butchers how to cut flat iron in a way that removes the tough connective tissue, allowing for a more savory, melt-in-your-mouth texture that we know and love today.įlat iron is thinner than other cuts, so it’s an excellent choice for non-standard steak dishes, like steak salads, sandwiches, fajitas, and more. The shoulder area of the cow that flat iron comes from was once off-limits for steak eaters because of how chewy it was. You might also hear flat iron referred to as an oyster blade steak, butlers’ steak, or top blade steak. In fact, its taste is comparable to strip steak, and its marbling and texture are similar to the tender ribeye. The thinner flat iron may not be the boldest looking on a plate, but it certainly exudes flavor, which is why it remains a popular choice regardless of its more modest size. Flat iron steak looks different from other steaks you’re used to - you know, the big, beefy, thick steaks you’d typically get at a restaurant.
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