I lov well marbled steak such as rib eye, the marbling keeps it moist and adds a lot of flavour.
Flat iron steak isn't gristly due to the way it is cut but it is, or should be, a much cheaper steak. Can be good if butchered and cooked properly
ok Barry - I do know that marbled steak keeps the moisture in but I can't abide any kind of fat on my steak, hence I go for the boring fillet mignon LOL or sleeve of silverside for roasting, try and get it with no fat.