Flat Iron Steak

The flat iron steak did not exist until 2002. Two university professors were handed grants by the beef industry to find value in cuts that had been overlooked for generations. They found it in the shoulder blade — a muscle so tender and well marbled it rivaled cuts twice the price, buried under a seam of connective tissue that had kept it out of the butcher case since the beginning of time. They removed the seam. They named it after the shape. The rest is history.

What they uncovered is a steak with the deep, beefy character of a chuck and the tenderness of something far more expensive. The marbling is generous, the grain is tight, and when it comes off a well heated pan with a proper crust it has a richness and a depth that makes you wonder how it spent a century going into ground beef.

Grill it or sear it over high heat, cook it to medium rare, rest it well, and slice it against the grain. It rewards a simple preparation — salt, heat, and patience — and holds up equally well to a bold marinade or a pan sauce built from whatever it leaves behind.

Sold individually and priced by weight.

If flat iron is in your rotation, our skirt, hanger, flank, bavette, and sierra steaks are cut from the same spirit. Keep a few in your freezer and you will never be without something you're excited to cook.