When it comes to choosing the best cut of steak, many factors come into play. One of the most important considerations is tenderness.

Two popular cuts of steak that are often compared for their tenderness are flank and flat iron steak. But which one is more tender? Let’s take a closer look.

Flank Steak:

Flank steak is a long, thin cut of beef that comes from the abdominal muscles of the cow. It’s a flavorful cut, but can be tough if not cooked correctly.

Flank steak is best cooked quickly over high heat, either on a grill or in a pan. It should be seared on both sides for about 2-3 minutes per side for medium-rare.


  • Flank steak has an intense beefy flavor.
  • It’s a relatively inexpensive cut of meat.
  • It’s great for marinating and grilling.


  • It can be tough if not cooked correctly.
  • It can easily overcook and become Chewy.
  • Flat Iron Steak:

    Flat iron steak comes from the shoulder area of the cow and is sometimes referred to as a top blade steak. It’s known for its tenderness and rich flavor profile. Flat iron steaks are best prepared using dry heat methods like grilling or broiling.


    • Flat iron steak is incredibly tender and juicy.
    • It has a rich, beefy flavor similar to ribeye or NY strip steak.
    • The marbling in the meat adds extra flavor and tenderness.


    • The cost can be higher than other cuts like flank or skirt steak.

    The Verdict:

    While both flank and flat iron steaks are delicious, when it comes to tenderness, flat iron steak is the clear winner. Its marbling and location on the cow make it one of the most tender cuts available.

    However, that doesn’t mean that flank steak should be overlooked. With proper cooking techniques and marinating, it can be just as flavorful and enjoyable as a flat iron steak.

    Tips for Cooking Flank or Flat Iron Steak:

    • Let the meat come to room temperature before cooking.
    • Season the meat with salt and pepper or your favorite seasoning blend.
    • Use high heat and cook quickly for best results.
    • Let the meat rest for a few minutes after cooking to allow the juices to redistribute.

    In conclusion, while both flank and flat iron steaks have their pros and cons, if you’re looking for a cut of meat that’s both tender and flavorful, flat iron steak is the way to go. However, with proper cooking techniques, both cuts can be enjoyed in a variety of dishes.