#steak

Flat Iron Steak

Flat iron steak comes from the top blade of the chuck, and it is one of the most tender cuts on the whole animal despite its bargain price — deeply beefy, evenly marbled, and shaped like a flat rectangle that sears beautifully edge to edge. A ripping-hot cast iron skillet builds a crackly brown crust while a quick garlic-thyme butter baste seasons the meat from the outside in. Because the muscle fibers run in one obvious direction, a short rest and thin slices against the grain guarantee a fork-tender bite every time.