Oyster blade (AUS) · Feather blade (UK) · Top blade — from the Chuck primal.
Cut from the top blade muscle of the shoulder with the center seam of connective tissue removed, the flat iron is the second-most tender muscle on the animal after the tenderloin — at a fraction of the price. Deeply beefy, evenly grained, and consistent from portion to portion.
What It's Called
United States: Flat iron steak, Top blade steak, Butler steak
Australia: Oyster blade, Blade steak
United Kingdom: Feather blade, Flat iron
How to Cook It
Grill: High heat, 3–4 minutes per side to medium-rare.
Pan-sear: Cast iron, butter-baste, rest and slice against the grain.
Sous vide: 131°F / 55°C for 2 hours, then a hard sear.
A menu favorite for steak-frites programs: portion cost is far below strip or ribeye with near-filet tenderness. Ask Marterra for seam-cut flat irons portioned to spec.