Everything You Should Know About Flat Iron Steak

We like to think of ourselves as pretty adept at cooking meat, but when it comes to steak, we can sometimes be thrown for a loop. There are just so many different cuts — from T-bones to skirts to hangers and more — and they each have different cook times. We've got some good tips for how to cook different types of steak — take a look here — but we have to admit we were less familiar with flat iron steak. So, what exactly is flat iron steak?

According to The Spruce Eats, flat iron steak is a cut sourced from the shoulder of a cow that has gained popularity in recent years as a more economical alternative to pricier cuts. Generously marbled with fat, this cut comes out tender and juicy when cooked correctly and makes a nice addition to the home kitchen when you get tired of the same old steaks.

While flat iron steak is becoming more widely available at supermarkets such as Whole Foods, the best place to ask for it is still at your local butcher's shop. If your butcher isn't familiar with the cut, try asking for a top blade steak, as it's also known (via The Spruce Eats). According to The Food Network, flat iron steaks usually have a fair amount of silver skin, that chewy connective tissue found on some cuts of meat, so make sure to ask your butcher to remove as much of it as possible.

When you get your flat iron steak home, it's time to cook it. According to The Spruce Eats, this cut takes nicely to grilling — the high heat will help melt that lovely fat marbling, basting the meat from the inside out, and the shorter cooking times of the grill will help preserve the meat's tenderness (it isn't recommended to cook this cut past medium, or it will become tough). Marinate the steak or oil it and season it simply, then cook it over medium-high heat before letting it rest. And now you've got another steak in your arsenal.