Wide, long, and flat (hence the name), the flatiron, a muscle from below the shoulder blade, is bisected by a long line of gristle. When the gristle is removed, you get two beautiful 12- to 16-ounce steaks. (If it’s cut crosswise, through the gristle, you get top blade steaks.) The flatiron is the second-most tender cut in the animal (after the tenderloin), and it stays juicy and tender even when cooked to medium-well.
RECIPE:
Flatiron Steaks with Creamy Juniper Sauce and Hash Browns
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