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Suggested Cooking methods:

Pan Seared

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Flat Iron Steak

2, Approx 6 oz each

In 2002, this cut was discovered and rescued from the ground beef pile. Within a decade it went from total obscurity to become the 5th most popular steak in America. Found just below the shoulder blade area of the cow, this steak is prized for its marbling and rich flavor. However it does contain a thin vein of connective tissue that runs through the center of the steak. We recommend not grilling this cut past medium rare or it will become a little chewy. Grilled quickly and served simply this cut is a quick and delicious dinner that will deliver the perfect setting to open a worthy bottle of hearty Cabernet Sauvignon.

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