# Flat Iron Steak **URL:** \ **Category:** Cafe Society\ **Created:** [April 10, 2005, 5:47am UTC](https://boards.straightdope.com/t/flat-iron-steak/298639 "2005-04-10T05:47:28Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![amarinth](https://avatars.discourse-cdn.com/v4/letter/a/3be4f8/32.png) [@amarinth](https://boards.straightdope.com/u/amarinth)\ **Post date:** [April 10, 2005, 5:47am UTC](https://boards.straightdope.com/t/flat-iron-steak/298639/1 "2005-04-10T05:47:28Z")
Is there any way to cook a flat iron steak without a barbecue grill? ---
**Author:** ![lee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lee/32/7455_2.png) [@lee](https://boards.straightdope.com/u/lee)\ **Post date:** [April 10, 2005, 5:54am UTC](https://boards.straightdope.com/t/flat-iron-steak/298639/2 "2005-04-10T05:54:59Z")
[http://www.8legged.com/DeepFriedLive/DFL01\_07.html](http://www.8legged.com/DeepFriedLive/DFL01_07.html) You need a cast iron skillet to do it right. ---
**Author:** ![AuntiePam](https://avatars.discourse-cdn.com/v4/letter/a/f19dbf/32.png) [@AuntiePam](https://boards.straightdope.com/u/AuntiePam)\ **Post date:** [April 10, 2005, 4:16pm UTC](https://boards.straightdope.com/t/flat-iron-steak/298639/3 "2005-04-10T16:16:42Z")
We tried flat iron steak for the first time last week. It was too windy to use the grill, so we broiled it. I was really impressed at the tenderness. Heck, I think it’s the most tender piece of beef we’ve ever had. But it didn’t have the flavor of a ribeye, maybe because it was so lean, so if we have it again, we’ll marinate it. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [September 3, 2007, 1:30am UTC](https://boards.straightdope.com/t/flat-iron-steak/298639/4 "2007-09-03T01:30:03Z")
[QUOTE=AuntiePam] if we have it again, we’ll marinate it. [/QUOTE] I grilled tonight, but in reference to a marinade, I cut [this](http://bbq.about.com/od/steakrecipes/r/bl051607b.htm) with my fork. ---
**Author:** ![DanBlather](https://avatars.discourse-cdn.com/v4/letter/d/f4b2a3/32.png) [@DanBlather](https://boards.straightdope.com/u/DanBlather)\ **Post date:** [September 3, 2007, 1:40am UTC](https://boards.straightdope.com/t/flat-iron-steak/298639/5 "2007-09-03T01:40:40Z")
I generally cook my steak over a high heat so it jas a good char on the outside and is med rare in the middle. It takes about 4 minutes a side for a loin strip. That method does not work with a flatiron steak as it makes it tough. The recipe that was linked to uses a med heat for 5-7 minutes per-side, that is important to note. ---
**Author:** ![lieu](https://avatars.discourse-cdn.com/v4/letter/l/c2a13f/32.png) [@lieu](https://boards.straightdope.com/u/lieu)\ **Post date:** [September 5, 2007, 12:28pm UTC](https://boards.straightdope.com/t/flat-iron-steak/298639/6 "2007-09-05T12:28:17Z")
[QUOTE=AuntiePam] I was really impressed at the tenderness. Heck, I think it’s the most tender piece of beef we’ve ever had. But it didn’t have the flavor of a ribeye, maybe because it was so lean, so if we have it again, we’ll marinate it. [/QUOTE] This was our impression too, even though we were able to grill it. I was so surprised by the cut I’d considered a thread and am glad to see **amarinth** went ahead with it. Is this actually a new cut (as it states on our particular package) or just the remarketing of an old one? It’s a good choice to keep in reserve in the freezer for nights when you suddenly find yourself without a ready main course. While I don’t have it with me, the tag on the packaging had cooking instructions, temp and time, for the grill _and_ the broiler. ---
**Author:** ![diku](https://avatars.discourse-cdn.com/v4/letter/d/4af34b/32.png) [@diku](https://boards.straightdope.com/u/diku)\ **Post date:** [September 5, 2007, 1:23pm UTC](https://boards.straightdope.com/t/flat-iron-steak/298639/7 "2007-09-05T13:23:47Z")
Looks like it’s a new cut: [Flat Iron Steak](http://en.wikipedia.org/wiki/Flat_iron_steak) I’ve only had them a couple of times, they’re not bad. Now that I finally have a grill, I’ll probably give it another shot. ---
**Author:** ![An\_Arky](https://avatars.discourse-cdn.com/v4/letter/a/87869e/32.png) [@An\_Arky](https://boards.straightdope.com/u/An_Arky)\ **Post date:** [September 5, 2007, 1:34pm UTC](https://boards.straightdope.com/t/flat-iron-steak/298639/8 "2007-09-05T13:34:00Z")
Sounds like the beef marketers are at it again; we have to pay high prices for the formerly cheap cuts, flank and skirt steak, now, it looks like they’re trying to cast chuck as a premium cut. It’s chuck; it should be cheap. Don’t buy into the hype. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [September 5, 2007, 2:29pm UTC](https://boards.straightdope.com/t/flat-iron-steak/298639/9 "2007-09-05T14:29:42Z")
[QUOTE=An Arky] Sounds like the beef marketers are at it again; [/QUOTE] Could be. It is inexpensive, tender and tasty. They will probably double or triple the price once Mrs. Plant requires it for romantic dinners. :rolleyes: