Common Cuts of Beef

Flat Iron

Also known as: Top-blade steak.

What it is: This small shoulder cut from the chuck region has a trifecta of virtues: It’s tender, it cooks quickly, and it’s über-inexpensive, making it a great weeknight steak. If you’re not familiar with it, there’s a good reason: The cut wasn’t generally sold in markets before 2002. Today you may have to seek it out from your butcher; restaurants often snap up the supply before it gets to supermarkets.

Price: $7 a pound.

For 4 people, buy: One ¾- to 1-inch-thick steak (1½ to 1¾ pounds).

Best way to prep: Season with salt and pepper, use a rub, or marinate.

Recommended Cooking Times (for Medium-Rare)

Grill: 3 to 4 minutes per side.

Sear: 4 to 5 minutes per side.

Broil: 5 to 6 minutes per side.