FLAT IRON
FLAT IRON
We love Flat Iron steaks! Already the third most tender steak in the steer BEFORE we dry age it 21 days, what's not to love. You get a wonderful chuck flavor, and a tenderness that's hard to beat. This cut is one of the few that doesn't suffer from being cooked beyond medium-rare, making it great for cooking novices and pros alike.
WHAT TO EXPECT:
The Flat Iron steak is sourced from the shoulder of the cattle, situated in the shoulder blade. Though challenging to retrieve, the effort is undeniably rewarding. Our expert butchers meticulously navigate the silverskin to divide the two sides, resulting in a truly unique cut.
COOKING NOTES
You’ll want to cook this cut quickly over high heat. Season the outside with salt and pepper. Pre-heat some oil in a pan until it’s nice and hot. Sear until medium rare (130°F), under 10 minutes. After resting, slice and sprinkle with some flake or finishing salt. Don’t stress if you overcook this cut. The Flat Iron is very forgiving and will maintain its flavor into the medium and medium well range, making it ideal for cooking novices and those who prefer their meat a bit more well-done.
HOW TO PREPARE:
GRILLED
SKILLET