The flat iron steak comes from the shoulder area of the cow. It’s the meat from the top blade roast inside the curve of the blade bone. You may see it called “top blade steak”, “patio steak”, or simply “top blade roast”. The flat iron is a tender cut of beef, and it cooks very evenly due to its flat, uniform shape. That’s where the name “flat iron” comes from…it looks like an old timey iron.
The method for cooking this cut of beef is pretty simple:
- Apply a generous coating of salt, black pepper, and garlic. The base layer starts working into the meat and adds the initial flavor.
- Place the steak in a large plastic bag and pour in 8oz of Moore’s Original Hickory marinade. I like the flavor Moore’s gives beef. It’s the perfect marinade for any cut of steak but I also use it on pork, chicken, or even wild game. You don’t have to worry about it being too salty like some other marinades on the market. The flat iron needs to soak in the marinade for at least 2 hours.
- Take it out of the refrigerator about 20 minutes before the end of the smoke to let it come to room temperature. After 2 hours remove it from the Moore’s marinade and let it drip dry for a few seconds.
- Season it with a good dose of Montreal Steak Seasoning. I like Montreal and use it regularly as a final layer on brisket. The grind of the seasonings creates a nice texture on top of the meat as it cooks.
- Fire up your grill to Medium High heat or set up a charcoal grill for direct cooking over the coals. When the grill is ready, 350 degrees, it’s time to start cooking. The steak goes directly on the grates and set a timer for 6 minutes. At the 6 minute mark flip the steak and repeat the whole process one more time. It’s pretty much done after 12 minutes except for the all-important rest.
- Loosely cover the flat iron with foil and allow it to set on the counter for 10 minutes. This will keep all of the juices from running out onto the cutting board when you get ready to slice it.
If you’ve overlooked the Flat Iron Steak before I suggest you give it a try. It may not be the most glorious cut of bovine, but it’s mighty tasty and easy to prepare.