Flat iron steak is a new cut of beef that was invented just a few years ago. I had no idea you could invent a steak, but researchers at the University of Nebraska and University of Florida they did just that. Basically, they were studying the cheap meats you normally don’t consider, and discovered that the “top blade” roast could be made into some damn good steaks if you removed the part that resembled shoe leather. The one I bought was about 12″ x 5″ x 1″ thick, and weighed 1.3 lbs. Of course, size isn’t everything.

I first heard about flat iron while reading about restaurants in Orange County that serve Kobe beef (aka Wagyu). Then I caught Stephen Raichlen expounding on it on Barbecue University (definitely worth watching if you’re a griller like me; his books are great, too). As Raichlen explains, the flat iron is second only to filet mignon in tenderness! And it’s cheap – I paid a little only $4/lb! And yes, it tastes good.

The one I bought was about 12″ x 5″ x 1″ thick, and weighed 1.3 lbs. Of course, size isn’t everything. I grilled it with just coarse Kosher salt, ground black pepper, and olive oil. I was shooting for medium rare, but it swelled up and came out closer to rare. Some steaks are tough if not cooked enough, but like a tenderloin or ribeye, this was still tender. And the flavor was decent, too. Filet mignon is known for not being very flavorful, which is why they serve it in sizzling herb butter at Ruth’s Chris, or wrap it in bacon, or wrap it in puff pastry with foie gras and truffles (Beef Wellington). And all of those fantastic recipes are why flat iron cannot replace tenderloin in the world of fine cuisine.

I don’t think flat iron is as tasty as ribeye, but boneless ribeye is 2-3 times more expensive and obscenely fatty. Granted, that’s why it’s so tasty, but it’s horrible for you unless you’re on some ultra-low-carb diet. And even then, it should be eaten sparingly.

I also like strip steak, skirt steak, and tri-tip, but when you factor in price and fat content, it’s hard to justify any other steak over flat iron for regular eating.

Edit: I recommend cutting the steak into 2-3 smaller steaks to speed cooking. I did a whole one (almost two pounds) and it easily doubled the cooking time.