Flat iron steak is suitable for grilling and pan frying. It can benefit from marinating and should not be cooked past medium for best texture and taste.
Depending on the thickness of the steak, cook over a medium to high heat. Very thin flat iron steaks can be seared over high heat. A thicker steak should be cooked over medium heat, in order to prevent the outside from burning before the inside is fully cooked. A flat iron steak is a good substitute for a skirt steak or a flank steak in recipes.
The flat iron steak was developed by researchers at the University of Florida and the University of Nebraska and is still catching on in many areas of the United States, as of 2015. If local butchers are not aware of this cut, you may be able to request a top loin steak, another name for this cut of meat. Flat iron steak is a shoulder cut, previously considered a waste cut because of a large chunk of connective tissue that runs through it. After creating a way to avoid this connective tissue while preserving the relatively tender meat, researchers marketed this new cut and it is now available at a growing number of grocers and restaurants.