The duo compare the flat iron to a famously tender and expensive steak: the filet. “The flat iron is the second most tender muscle on the animal but it has so much more flavor, and is a fraction of the price,” Turley says. “The customers that come in for the first time…they think ‘I gotta get the most expensive thing, that’s going to be the best thing.’ You don’t have to…this is a better value and you’ll be super happy with it,” says Young.Meat Experts Butcher One of the Tenderest Steaks — https://www.eater.com/21547837/meat-experts-butcher-flat-iron-steak-beef-chuck
There isn’t a home cook alive who doesn’t appreciate a good value at the grocery store. In fact I was at the store today and couldn’t help but notice shoppers routinely ignore the flat iron steaks and head straight to tenderloins. I had some already in the freezer but I picked up some more.
Note this cut is also known as Top Blade Steak.
Due to the strip of cartilage in Top Blade you’ll do better low and slow with moist heat. Flat Iron Steaks are cut to remove the cartilage and is the better cut for grilling. But none of this really matters in our house because these are two of my favorite cuts for pot roast, stew, stroganoff, etc. Tri-tip is another good choice for low and slow treatment as in my Tri-Tip Beef Stew.
This post is prelude to my Beef Stroganoff post which I’ll get around to writing one of these days. Promise.