The research teams at both schools found that the top blade of the chuck, specifically the infraspinatus muscle, contained tender meat, but there was a large seam of tough connective tissue down the middle that had to be removed. Calkins and Johnson focused on the cheaper parts of beef, the chuck and the round, to see if a desirable steak could be produced from either of these. Dwain Johnson at the University of Florida's Institute of Food and Agricultural Sciences and Chris Calkins at the University of Nebraska–Lincoln were given grants to help mitigate these issues. The origin of flat iron steak began with the National Cattlemen's Beef Association's Beef Checkoff program in 1998, as an effort to reduce waste and promote beef, which was selling at a 25-50% discount in 1996 as compared to 1993. Place the first batch on a plate and tent with foil while you cook the remaining steaks.Flat iron steak (US), butlers' steak (UK), feather blade steak (UK) or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the chuck, or shoulder of the animal. Remember the steak temperature will continue to rise around five degrees after removing from the pan, so remove the steaks from the pan slightly under your desired temperature. Well: 160 – 170 degrees Fahrenheit (around six to seven minutes per side).Medium-Well: 150 degrees Fahrenheit (around five to six minutes per side).Medium: 140 degrees Fahrenheit (around four to five minutes per side).Medium-Rare: 135 degrees Fahrenheit (around three to four minutes per side).Rare: 125 degrees Fahrenheit (around three minutes per side).

Use a thermometer or this guide to adjust your cook time: Season the steaks with salt and pepper and sear one to two steaks at a time.

Make sure the pan is fully hot before you start searing. Lightly coat the pan with canola oil or any other oil with a high smoke point. Heat a large heavy pan over a medium-high flame. Cut the steak into individual portions and dry with paper towels.

Baking a flat iron steak