Flat Iron

Based on $14.99 per pound

The Cut

Flat iron steak is cut from the shoulder (or chuck) of the cow. Specifically, it comes from the top blade roast (also known as the infraspinatus muscle). It is relatively flat, rectangular, and well-marbled with a uniform thickness.

The Preparation:

Flat iron steak is popular for grilling, pan-searing, broiling, and sous vide cooking due to its rich flavor and tenderness. This cut is best when cooked to medium-rare, allowing the meat to remain juicy and flavorful. Cooking to medium-rare (about 125°F to 130°F) ensures that the steak retains its tenderness while highlighting its robust beefy taste.

Common Dishes:

Steak Salad, Fajitas, Steak Tacos, Stir-Fry

Recommended spices:

Rosemary, Thyme, Parsley, Garlic Powder, Onion Powder, Paprika, Cumin, Soy Sauce, Worcestershire Sauce, Balsamic Vinegar, Olive Oil, Lemon Juice, Mustard, Red Pepper, Salt and Pepper