TVWBB Diamond Member
I went to visit a buddy last weekend, and stopped to pick up steaks from a local butcher he's pretty fond of. He picked up 3 flat irons, and they did turn out pretty darned good, with only a little salt & pepper on them. I'd certainly pick them up. According to him, it's the center muscle out of another primal (darn it, can't remember which, but up near the back,) and really has only been an available cut in recent years. If what he says is accurate, and you get a tough one, you didn't get a flat iron. Unfortunately, that's probably more typical than not.
The steaks that we got for dinner grilled quickly and simply. While I don't doubt these would be good in something like fajitas, I'd be quite happy just grilled off.
Cut from Top Blade. Excellent vid belowGot a properly butchered flat iron at Whole Foods the other day and it grilled up tender and delicious. Apparently, it takes some skill on the butcher's part to get the job done right. Did a quick dry-brine (5 hours) gave it a light coat of oil and S&P, cooked it over a medium hot fire with a little post oak added. It came out medium-rare and very satisfying. The bonus was that it cost just $8/pound.