Flat Iron Steak Vs. Sirloin Steak

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Steak lovers often come to a crossroads when faced with two steak cuts they both love. For instance, some people have difficulty deciding between flat iron steak and sirloin steak. Thankfully, with the right information, this task can be made easier. In this article, we will compare flat iron steak and the top sirloin steak you can get your hands on and discuss their unique characteristics. Now let’s help you decide the best choice for cooking your next meal.

Flat Iron Steak Overview

Flat iron steaks come from the shoulder area of the cow. Steak cuts from this section usually have a deep savory flavor and are exceptionally tender. The flat iron steak is perfect for pan-frying and grilling because of how tender it is. It has an excellent amount of vitamins and protein, but it also contains a lot of fat, which means if you’re watching your weight, you might have to control your portions when eating flat iron steak.

Sirloin Steak Overview

Sirloin steak, on the other hand, is taken from the hip area of the cow. Unlike the deep, robust flavors of flat iron, this cut has a more delicate flavor and a lower fat content. Even so, when cooked properly, it still doesn’t lack in the tenderness and juiciness department. Sirloin is also an excellent source of protein, zinc, and other vitamins.

Difference Between Flat Iron Steak and Sirloin Steak

Flat iron steak and sirloin steak are two of the most popular cuts of beef and for a good reason. Both are known for bringing something unique to the dinner table. But how are they different from each other? Or, do they even taste different? Would the difference be obvious to people who don’t eat a lot of steak?

Let’s answer these questions one by one by looking at flat iron steaks and sirloin steaks side-by-side.


Generally, when shopping for steaks, the flat iron cut tends to be more expensive. This is because the meat is taken from the higher section of the body, which usually means it’s associated with a premium price tag. And since the sirloin steak is found farther down on the body and is less tender, it’s sold at a lower cost. This doesn’t mean that the sirloin is a bad cut, though, it just means that flat iron steak is better.


Sirloin steak is known for its coarser texture because it’s taken from tougher muscles that naturally have tougher fibers. Meanwhile, flat iron steak is more tender because it’s taken from the high-grade muscle at the upper section of the cow.

Bone Content

Both the flat iron steak and sirloin steak do not have bones in them. This means it will be easy to cook both cuts in whatever method you prefer.

Cooking methods

Since these two cuts have different fat content and level of tenderness, they also require different cooking methods that will bring out their unique flavors.

Since sirloin steak is tougher, it requires a much slower cooking method, like slow roasting or braising. These slow-cooking methods allow the fibers and connective tissues to break down, so you end up with tender steaks that aren’t tough and chewy. It goes without saying that this cut needs to be fully cooked for you to enjoy it.

Flat iron steak is more tender and has more fat content, so fast cooking methods will work. This also means you can grill it or simply pan-sear to enjoy. Ideally, you should go for rare to medium rare if you don’t want to end up with a rubbery piece of meat.

Sirloin Steak Pros and Cons

Sirloin steaks have become increasingly popular in the past few years as more steak enthusiasts discovered their potential. That, along with their lower cost and acceptable tenderness, made it an easy favorite for steak lovers. Of course, this doesn’t make this steak cut perfect. In the hands of an inexperienced cook, cooking sirloin steak can easily become a disaster. That’s why it’s important to fully understand the strengths and weaknesses of this cut to ensure that you’re choosing the right meat for your next meal. To help you decide, here are the pros and cons of sirloin steak.


  • Low cost due to the source of the meat
  • High marbling content resulting in a deeply flavored cut of cooked meat
  • More tender than cuts taken from around the same area


  • It can be chewier than other cuts if not cooked properly
  • Requires slower cooking methods to break down the fibers and connective tissue, which means longer cooking times and more time spent in the kitchen
  • Not easily available in meat shops like other cuts

Flat Iron Steak Pros and Cons

Flat iron steaks are a popular cut of steak that is both flavorful and widely available.  Sure, it’s more expensive than even a prime sirloin steak, but it remains an excellent choice for home chefs when cooked correctly. Here are some pros and cons of flat iron steaks.


  • Highly marbled, resulting in a delicate but savory flavor
  • Can be cooked by grilling or pan-searing, which means shorter cooking times and time spent in the kitchen
  • Easily accessible and widely available in physical meat shops or online


  • Generally more expensive than other cuts
  • It can get tough if not cooked perfectly, which means the cook needs to have experience cooking it
  • Not as tender as more premium and high-grade cuts of beef


In conclusion, flat iron and sirloin steaks have excellent flavor and value, depending on what you consider good in a steak dish. So, whichever cut you choose, as long as you cook it properly, you should be able to enjoy your delicious meal and even share it with other people. So what are you waiting for? Get cooking!