Is Flat Iron Steak the Same as Filet Mignon? Differences Explained

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Introduction

Steak lovers often find themselves debating between flat iron steak and filet mignon. Is flat iron steak the same as filet mignon? The simple answer is no, but understanding why requires a deeper look at their qualities, origins, and cooking methods. In the following sections, we’ll break down everything you need to know about these two popular steak cuts, including their similarities, differences, and how to best prepare them.

What Is Flat Iron Steak?

Flat iron steak, also known as the butler’s steak or oyster blade steak, is a popular cut derived from the shoulder area of a cow. The flat iron is prized for its marbling, which provides an abundance of flavor, albeit with a somewhat chewy texture. Due to its origin in the shoulder, it is a well-worked muscle, leading to a steak that is rich in beefy taste but not quite as tender as the filet mignon.

Flat iron steak is versatile and can be cooked in a variety of ways, but it is especially popular when grilled or seared. The marbling ensures that the steak remains juicy, making it a go-to choice for recipes requiring deep flavor.

For more information about steak cuts, check out Beef It’s What’s For Dinner for a comprehensive guide.

What Is Filet Mignon?

Filet mignon is a well-known cut of beef, sourced from the tenderloin, which is the least exercised muscle in the cow. As a result, it has an extremely tender, almost buttery texture, making filet mignon one of the most prized cuts of beef available. Additionally, filet mignon is perfect for those who want a steak that melts in their mouth with minimal chew.

The tenderloin itself is located along the spine, extending from the ribs to the sirloin, and yields a very lean steak with little marbling. The delicate nature of the filet mignon means it is often cooked with added fats, such as butter or bacon, to enhance its flavor profile.

Learn more about beef tenderloin cuts at The Spruce Eats to see why filet mignon is so highly regarded.

Flat Iron Steak vs. Filet Mignon: Key Differences

While flat iron steak is not the same as filet mignon, it’s useful to understand exactly what sets them apart. The key differences between flat iron steak and filet mignon can be categorized based on their origin, texture, flavor, and cooking versatility.

1. Origin and Location

Flat Iron Steak: Cut from the shoulder (chuck primal).
Filet Mignon: Sourced from the tenderloin (along the spine).

2. Texture

Flat Iron Steak: Firm with a bit of chew, thanks to moderate marbling.
Filet Mignon: Incredibly tender, often described as having a melt-in-your-mouth quality.

3. Flavor Profile

Flat Iron Steak: Rich, beefy flavor, enhanced by its marbling.
Filet Mignon: Mild in flavor, best cooked with seasoning or wrapped in bacon for an extra dimension.

4. Marbling

Flat Iron Steak : Moderate to high marbling, providing extra flavor.
Filet Mignon : Minimal marbling, making it very lean.

Similarities Between Flat Iron Steak and Filet Mignon

Though there are significant differences, there are also notable similarities between flat iron steak and filet mignon:

Beef Cuts : Both cuts come from the same animal and are considered premium cuts for different reasons.
Cooking Methods : Both steaks benefit from high-heat cooking techniques such as grilling or pan-searing.
Quick Cooking Time : Flat iron and filet mignon can be cooked quickly, making them ideal choices for those who want a steak dinner without waiting hours for preparation.

Culinary Uses: When to Choose Flat Iron Steak or Filet Mignon

The decision to choose between them depends largely on what you are looking to get out of the meal.

Flat Iron Steak

Ideal for dishes where you want deep, beefy flavor without breaking the bank.
Works well for stir-fries, fajitas, or simply grilled and served with chimichurri.

Filet Mignon

Best for when tenderness is the primary goal, and you want a sophisticated, melt-in-your-mouth experience.
Works perfectly for special occasions, often served with a classic red wine reduction or wrapped in bacon.

Flavor and Texture Comparison

Is flat iron steak the same as filet mignon in terms of flavor and texture? Absolutely not. Each has its distinct characteristics.

Flat Iron Steak : Bold, rich flavor, with a firm yet juicy bite.
Filet Mignon : Subtle, buttery flavor, with an extremely tender and soft texture.

When selecting between the two, consider whether you prefer a richer beefy taste or the sensation of biting into an incredibly tender piece of meat.

Cooking Techniques for Each Steak

Both flat iron steak and filet mignon are versatile in their preparation. Let’s explore the best ways to cook each cut.

Cooking Flat Iron Steak

Grilling : Preheat your grill to high and cook the flat iron steak for 4-5 minutes per side. The goal is to achieve a nice char while keeping the inside juicy.
Pan-Seared : In a cast iron skillet, heat some oil until it shimmers, then sear the steak for 4-5 minutes per side. Rest for at least 5 minutes before slicing.
Sous Vide : This method guarantees an evenly cooked steak, allowing you to finish it off with a quick sear.

For a guide on grilling perfect steak, visit Serious Eats.

Cooking Filet Mignon

Pan-Seared and Oven Finished : Sear the filet mignon in a hot pan for 2-3 minutes on each side, then transfer it to a 400°F oven for 5-7 minutes.
Grilled : Filet mignon grills well but should be done over medium-high heat to prevent it from overcooking. Brush with butter to add more flavor.
Wrapped in Bacon : To add more fat and flavor, many chefs recommend wrapping filet mignon in bacon before cooking.

Nutritional Differences

Nutritionally, both offer unique benefits.

Flat Iron Steak : Slightly higher in fat due to its marbling, resulting in more calories but also a richer flavor.
Filet Mignon : Very lean, with fewer calories and fat compared to other cuts, making it a great choice for those watching their fat intake.

Macronutrient Breakdown

Flat Iron Steak (per 4 oz.): 250 calories, 19g fat, 22g protein.
Filet Mignon (per 4 oz.): 200 calories, 10g fat, 24g protein.

Price Comparison

Is flat iron steak the same as filet mignon in terms of price? Not at all. Price is another major differentiator.

Flat Iron Steak : Typically more affordable, as it comes from a part of the cow that yields more cuts.
Filet Mignon : One of the most expensive cuts of beef due to its tenderness and limited quantity available per cow.

Health Considerations

When considering health factors, both flat iron steak and filet mignon have their pros and cons.

Flat Iron Steak : Due to its higher fat content, flat iron steak may not be ideal for those on a low-fat diet. However, it provides iron, zinc, and vitamin B12, which are important for maintaining energy levels and immune function.
Filet Mignon : The lower fat content makes filet mignon a better choice for those monitoring their calorie intake. It is also an excellent source of protein and contains essential vitamins and minerals. However, because it is lean, it may lack some of the flavor that comes with more marbling.

Best Sides and Pairings for Each Steak

Choosing the right sides and pairings can elevate your steak dinner.

Flat Iron Steak Pairings

Mashed Potatoes: The rich flavor of flat iron steak pairs well with creamy mashed potatoes.
Grilled Vegetables: Bell peppers, onions, and zucchini add freshness and color to the dish.
Chimichurri Sauce: The herby, tangy flavor of chimichurri complements the beefy taste of flat iron steak.

Filet Mignon Pairings

Garlic Butter Asparagus: The tender texture of filet mignon is beautifully complemented by crisp asparagus.
Red Wine Reduction: A red wine reduction adds sophistication and enhances the mild flavor of the filet.
Scalloped Potatoes: Creamy scalloped potatoes provide a luxurious pairing that matches the tenderness of the filet mignon.

Buying Tips for Flat Iron Steak and Filet Mignon

When shopping for steak, knowing what to look for can make a big difference in the quality of your meal.

Buying Flat Iron Steak

Marbling: Look for a flat iron steak with good marbling to ensure flavor and juiciness.
Color: The meat should be bright red, indicating freshness.
Thickness: Aim for a steak that is at least 1 inch thick for the best cooking results.

Buying Filet Mignon

Color and Texture: Choose a filet that is bright red with a smooth texture.
Thickness: Filet mignon should be at least 2 inches thick for optimal tenderness and cooking.
Butcher or Specialty Store: Consider purchasing filet mignon from a reputable butcher or specialty store to ensure you are getting a high-quality cut.

Environmental and Ethical Considerations

When choosing between flat iron steak and filet mignon, it’s also important to consider the environmental and ethical aspects of beef production.

Sustainability

Flat Iron Steak: Because it is a lesser-known cut, flat iron steak often contributes to minimizing waste. Using more parts of the animal can support a more sustainable approach to beef consumption.
Filet Mignon: Due to its popularity and the limited quantity available per cow, filet mignon can be less sustainable compared to other cuts. Opting for grass-fed or responsibly sourced filet mignon can help mitigate environmental impacts.

Animal Welfare

Grass-Fed vs. Grain-Fed: Farmers source both flat iron steak and filet mignon from either grass-fed or grain-fed cattle. Grass-fed beef offers a more ethical and environmentally friendly option. Know your beef source and choose reputable suppliers to support better animal welfare.

How to Store and Reheat Leftover Steak

Proper storage and reheating are key to maintaining the flavor and texture of your steak.

Storing Leftover Steak

Refrigeration: Place leftover steak in an airtight container and store it in the refrigerator for up to 3-4 days.
Freezing: For longer storage, wrap the steak tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to 3 months.

Reheating Leftover Steak

Oven Method: Preheat your oven to 250°F, place the steak on a wire rack over a baking sheet, and heat until the internal temperature reaches 110°F. This method ensures even heating without overcooking.
Skillet Method: For a quick reheat, use a skillet with a bit of oil or butter over medium heat. Cook for 1-2 minutes per side until warmed through.
Sous Vide: Reheating using sous vide is an excellent way to ensure your steak remains tender and juicy. Heat the steak in a water bath at 130°F for about 20-30 minutes, then sear briefly.

FAQs About Flat Iron Steak and Filet Mignon

Is Flat Iron Steak Better Than Filet Mignon?

It depends on personal preference. Flat iron steak is better if you desire a rich, beefy flavor at a lower cost, while filet mignon is ideal for those seeking tenderness and a premium experience.

What Steak Is Closest to Filet Mignon?

The steak that comes closest to filet mignon in tenderness is the tenderloin steak, often cut from the same muscle but slightly larger.

What Steak Is Closest to Flat Iron Steak?

Chefs often use hanger steak or skirt steak as substitutes for flat iron steak because they have a similar texture and beefy flavor profile.

Is Flat Iron Steak a Good Quality Steak?

Flat iron steak delivers high quality with its perfect balance of flavor and tenderness. It provides excellent value for anyone looking for a flavorful steak at a reasonable price.