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Flat Iron Steak

    When a cow is broken down into edible parts such as roasts, steaks, ribs etc. it can get confusing as to what to buy.  With beef prices rising, processors are always looking for alternative cost options without compromising a good eating experience.

    When it comes to steaks there are so many options based on the cuts and prices.  Ribeyes and strips reign supreme but for most of us they are usually designated for a special occasion. So, what is a viable option for the steak lover? Try the flat iron steak.  It is not the quality of a ribeye but if it is chosen carefully and cooked properly it makes for a great meal without “breaking the bank”.

    The flat Iron steak was discovered in early 2000’s and goes by many names.  The more popular ones are top blade roast and top shoulder blade roast.  It is part of the muscle that comprises the chuck part of the shoulder.  It is the top part of the shoulder and is usually about 3/4″ to 1″ thick and weighs around 12 ounces.  There will be two in a pack.  The key to having a good eating experience is to pick a pack that has great marbling (striated fat within the muscle fiber).  This marbling is an indication of tenderness and great flavor.  Another key element is the cooking process.  Do not over cook them.  We prefer medium rare (130 degrees) and would not cook beyond medium (140 degrees) for fear the steak will toughen up and dry out.

    OK, here’s what to do and what you need:

    Cook Time: approximately 7 to 8 minutes

    Yield: 2 to 3 servings



    If the membrane has not been removed, ask the butcher to remove it.  In most cases it is removed.

    Brush on a coat of Butcher’s Steak House Grilling Oil (helps seasonings to stick).

    Apply a first layer of Obie Cue’s Double Garlic Pepper (VERY light)

    Apply a second layer of Smokin Guns Hot (VERY light)

    Place the steaks back in the fridge for 2 hours.


    Preheat the grill to 450 to 475 degrees.

    Place the steaks on the grill.

    After 1 1/2 to 2 minutes pick up each steak and rotate a quarter turn and place back down. This will give you the cross hatched grill marks.

    After another 1 1/2 to 2 minutes turn the steaks over and do the same process as above.

    Once completed, temp the steaks with a good digital thermometer for the desired doneness. If not done enough, let them sit for another couple of minutes.

    Rare 125 degrees

    Medium Rare 130 to 132 degrees

    Medium 145 degrees

    Do not let the steaks rest.  They are thin cuts and will cool off quickly.