Flat Iron Steak
#1 Though the chuck and blade area is more suited for braising and roasting, a flat iron steak is a good barbecue option for the bloke on a budget. As the meat rises in grade, even traditionally tougher parts can be tender, says Tim Martin from Vic’s Meats.
#2 This is one of the premium steak cuts – it’s more expensive, but the grilling results speak for themselves.
#3 Ironically, the more tender a cut of meat is, the less flavour it exhibits. Cuts used for braising, for instance, are packed with flavour but riddled with connective tissue. The sirloin cut strikes the ideal balance.
#4 The less a muscle is used for movement, the more tender it becomes, says Martin. As its name goes, the tenderloin is the most tender and least-used muscle. Expect to pay a premium for this part, as each bovine has only a small piece of this cut.
#5 Many also consider this cut to be a good balance between flavour and texture, says Martin. “As a rule of thumb, when picking the best cuts for grilling, begin from the tenderloin and sirloin cuts, then move outwards,” he says. “The further you get, the cheaper it costs. But it’ll be harder to grill.”