flatiron

or flat iron

[ flat-ahy-ern ]

noun

1. an iron for pressing clothes or fabric, especially an old-fashioned, nonelectric one that is typically made of cast iron and heated on a woodstove:

   I kept an old, heavy flatiron from my great-grandmother’s house as a memento.

2. Usually flat iron. an electric device for straightening or styling hair by pulling it between two flat, heated surfaces:

   It takes me forever to straighten my hair with a flat iron.

3. Usually flat iron steak. a cut of beef taken from the chuck, or front shoulder:

   This grilled flat iron steak is marinated in a garlic and herb sauce.

   The prix fixe menu combines three cuts—hanger, ribeye, and flat iron—with a variety of Korean accompaniments.

4. a building that is triangular in shape (usually used attributively):

   The flatiron building downtown was built in 1892.

5. Geology. (especially in the Western United States) a long, triangular, crested ridge that resembles an iron resting on its base.

verb (used with object)

1. Usually flat iron. to style (hair) with a flat iron:

   I went from blow-drying and flat ironing my hair every day to just drying it naturally.

flatiron

/ ˈflætˌaɪən /

noun

1. (formerly) an iron for pressing clothes that was heated by being placed on a stove, etc

Word History and Origins

Origin of flatiron¹

First recorded in 1735–45; flat ¹ + iron

Example Sentences

I looked and saw Sarah standing at the bathroom door, her flatiron for her hair in her hand, and her mouth wide open.

From Literature

At that time, she was executive chef at St. John's, a beautifully appointed, chic, fine-dining restaurant located in the heart of Chattanooga, Tennessee in the former St. John's Hotel flatiron building.

From Salon

Seattle, having just erected a more utilitarian flatiron city hall in 1909, might well have expressed envy.

From Seattle Times

The single dad to two daughters spends up to $80 on gas and propane per outing to fuel the SUV and portable flatiron grill upon which he fries roti flatbread with meat, veggies and curries.

From Seattle Times

Instead of New York strip or rib eye, she chooses cheaper cuts, like skirt and flatiron steak, which she has learned to tenderize through brining and braising.

From New York Times