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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