{"id":6387,"date":"2022-09-30T07:57:20","date_gmt":"2022-09-30T07:57:20","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=6387"},"modified":"2023-06-30T11:21:36","modified_gmt":"2023-06-30T11:21:36","slug":"flat-iron-steak-vs-flank-steak","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/flat-iron-steak-vs-flank-steak\/","title":{"rendered":"Flat Iron Steak vs Flank Steak: Finding the Better Steak"},"content":{"rendered":"\n

The common similarity which necessitates this article is that both the flat iron steak and flank steak are really<\/strong> flat<\/strong> \u2013 talking about an<\/strong> inch thick<\/strong><\/a> \u2013 and the names are sometimes used interchangeably. So, what’s the difference? And which is the better cut, the flat iron steak or flank steak? For me, I like flat iron steaks because it’s nicely marbled, while the flank steak is leaner, chewy, and tougher. But both the two steaks are flavorful cuts<\/strong> of meat from different parts of the animal<\/a>. <\/p>\n\n\n\n

Steak fans from all over the world know what the flank steak is. But I don’t see the flat iron steaks all the time at the butcher shop or grocery stores, except for a coincidence or when you ask for the cut.  But it’s a steak to try. In this article, I’ll dissect both meats, and we’ll analyze them together. This will help you to see if the flank steak or flat iron steak is worth your money and preparation time.  <\/p>\n\n\n

\"flat<\/figure>\n\n\n

Which Is Better, Flat Iron Or Flank Steak? Side By Side Comparison <\/h2>\n\n\n\n

Below is a table that shows how the flat iron and flank steak compare:<\/p>\n\n\n

Feature<\/strong><\/p>

<\/p><\/div><\/div><\/td>

Flat Iron Steak<\/strong><\/p><\/div><\/div><\/td>

Flank Steak<\/strong><\/p><\/div><\/div><\/td><\/tr>

Where it’s taken from<\/strong><\/p><\/div><\/div><\/td>

The Cow’s underside\/belly<\/p><\/div><\/div><\/td>

Shoulder area<\/p><\/div><\/div><\/td><\/tr>

Meat texture<\/strong><\/p><\/div><\/div><\/td>

Extremely tender<\/p><\/div><\/div><\/td>

Tough, fibrous, chewy<\/p><\/div><\/div><\/td><\/tr>

Types of meat<\/strong><\/p><\/div><\/div><\/td>

Well-marbled meat<\/p><\/div><\/div><\/td>

Lean meat<\/p><\/div><\/div><\/td><\/tr>

Thickness<\/strong><\/p><\/div><\/div><\/td>

Around one inch<\/p><\/div><\/div><\/td>

Around one inch<\/p><\/div><\/div><\/td><\/tr>

Presence of bone<\/strong><\/p><\/div><\/div><\/td>

May be bone-in<\/p><\/div><\/div><\/td>

No bone<\/p><\/div><\/div><\/td><\/tr>

Taste<\/strong><\/p><\/div><\/div><\/td>

Very rich in flavor<\/p><\/div><\/div><\/td>

Strong beefy flavor<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\n\n\n\n

The flat iron steak is a fairly flat steak similar to the flank steak. However, the flank steak is leaner<\/strong> and tougher<\/strong> than the flat iron steak.<\/p>\n\n\n\n

The flat iron steak, despite how “flat” it is, surprisingly has more fat marbling<\/a> <\/strong>and has a rich flavor<\/strong>. The flank steak has a strong beefy flavor.<\/p>\n\n\n\n

So, should you buy flat iron steak or a flank steak?<\/p>\n\n\n\n

It depends on what you think is the ideal meat cut. The flank steak would be for those who like leaner and tougher steaks, and the flat iron steaks are for folks who want beef cuts with a high fat content<\/strong>. Both are flat and measure around an inch thick, and are best-cooked medium rare.<\/p>\n\n\n\n

Although they both align with different steak eaters, I think the winner in this flat iron vs. flank steak comparison is the flat iron.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n