The flatiron steak, a cut derived from the shoulder muscle, is gaining attention as a flavorful and affordable alternative to more traditional premium steaks. Known for its rich beefy taste and tender texture, the flatiron offers versatility in preparation, suitable for grilling, searing, or slicing thin for stir-fries and tacos.

While often overlooked in favor of filet mignon, rib-eye, or strip loin, the flatiron steak is generally considered second only to the tenderloin in tenderness, with a juicier and more pronounced beef flavor. Its affordability, often priced at half the cost of marquee cuts, makes it increasingly popular among chefs and home cooks alike. Prices vary by market, typically ranging from $20 to $30 per pound, with some retailers like Costco offering it at $10 to $12 per pound. Even in high-end markets, flatiron is frequently less expensive than other premium steak cuts.

Chefs and restaurateurs have long recognized the value of the flatiron steak. Joe Carroll, co-owner of St. Anselm steakhouses in Brooklyn and Washington, D.C., highlighted the cut’s potential to deliver quality meals at a lower price point. David Lowenberg, owner of the Beacon and Bell & Anchor in Sag Harbor, New York, noted that while hanger and skirt steaks have risen in price, flatiron remains an economical and flavorful choice. Daniel Boulud incorporates the cut into his menus at Le Pavillon and the upcoming Brasserie Boulud in New York’s Lincoln Center, serving it with classic accompaniments such as shallot and red wine sauce or au poivre preparation.

The flatiron’s structure includes a central vein of gristle, which, when removed, yields two boneless, well-marbled steaks approximately an inch thick. Although this gristle poses a challenge for grilling, it becomes less noticeable when the whole muscle is braised or cut into pieces for stews, an approach favored in French and American cooking alike. Boulud and renowned chef Anthony Bourdain have both recommended braised flatiron, or paleron as it is known in France, for dishes like beef bourguignon.

Preparation methods vary across establishments, with some chefs opting to marinate the steak overnight using ingredients such as herbs, Worcestershire sauce, mustard, olive oil, and tamari to enhance its flavor and tenderness. Sauces like chimichurri and salsa verde are common accompaniments, as is seasoning simply with salt and pepper before grilling. At national chains like Lazy Dog, the flatiron is featured as a signature steak, often rubbed with coffee and cocoa and finished with smoked chile butter.

The flatiron steak’s rise in recognition reflects a broader trend toward exploring lesser-known cuts that balance taste, texture, and cost, offering diners a satisfying alternative to traditional premium steaks.