Flat Iron Steak
The flat iron steak has gained popularity, now appearing in grocery stores and on restaurant menus as a good alternative to more expensive steaks; it is nearly as tender as a tenderloin at a fraction of the cost. Flat iron steak—also known as a top blade steak, top blade filet, and shoulder top blade steak—is cut from the shoulder of the cow (called the chuck) and is nicely marbled with lots of beefy flavors. When cooked properly, a flat iron steak turns out tender and juicy.
The flat iron steak has gained popularity, now appearing in grocery stores and on restaurant menus as a good alternative to more expensive steaks; it is nearly as tender as a tenderloin at a fraction of the cost. Flat iron steak—also known as a top blade steak, top blade filet, and shoulder top blade steak—is cut from the shoulder of the cow (called the chuck) and is nicely marbled with lots of beefy flavors. When cooked properly, a flat iron steak turns out tender and juicy.