Flat Iron Steak

a.k.a : Butlers Steak, Book Steak, Oyster Blade Steak

cooking methods:

cut description:

The flat iron steak was originally developed by a group of university researchers as a solution to a waste issue. Cut from the shoulder area, this particular cut had a tough piece of connective tissue running through it that made it practically inedible. The researchers found a way to cut the tissue out while leaving a perfectly shaped steak rich with marbling and full of flavor. This steak cooks extremely quickly and has a deep and meaty flavor that is delicious on its own or perfect with a full-flavored marinade or rub.

the difference

The ButcherBox grass-fed flat iron steak arrives as 4 perfectly portioned 6oz steaks. These grass-fed steaks are lean yet full-flavored and are very tender. A spice rub will help build a nice crust when grilled over a fire.

Grilling Recipe

  • Preheat grill. If using open flame, allow heat source to burn down somewhat, minimizing flare-ups.
  • Make sure the grill surface is extremely hot. Wipe grill surface down with vegetable oil or nonstick cooking spray immediately before grilling.
  • To get nice crosshatch marks, place flat Iron steak at a 45 degree angle across hottest part of the grill grates.
  • Grill 3 minutes per side, with a quarter turn every 1.5 minutes.
  • For medium rare, remove steak from grill when internal temperature reaches 115°F.
  • Slice this steak on a bias.

Searing Recipe

  • Preheat pan – preferably a non-stick sauté pan or seasoned cast iron.
  • Add small amount of oil. When oil begins to ripple pan is ready.
  • Sear on one side 3 to 4 minutes. Flip and repeat.
  • Slice this steak on a bias.



  • Remember! Grass-fed beef cooks about 30% faster than regular beef due to its lean structure. It can easily overcook so err on the side of caution.
  • If your goal is a medium-rare steak with a final temperature of 125°F, remove the steak when the thermometer reads 115°F.
  • For the best possible flavor and texture always allow ButcherBox grass-fed beef to rest in a warm place 8 to 10 minutes after cooking before cutting or serving.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !