Sierra Steak

The flat iron and the sierra steak come from the same research, the same shoulder, and nearly the same seam of the animal. When our flat irons sell out — and they do — the customers who know this cut reach for the sierra without hesitation. They are not settling. They know something.

The name comes from the Spanish sierra, from the Latin serra — meaning saw. The cut earned it. Long, flat, with a pronounced, angular grain running through it, it looks the part. Two per cow, rarely broken out because butchers do not know it is there, cut from the seam directly above the Denver steak.

It is leaner than the flat iron with a bolder grain and a bit more chew — closer in character to flank or bavette than to the tender shoulder cuts beside it. What it shares with the whole family is the approach: high heat, fast cook, generous rest, slice thin against the grain. The grill is the right tool — this cut is thin and moves fast, and a pan can struggle to build the crust before the interior overcooks. Marinate it if you have time. Salt and heat if you do not. Either way, slice against the grain and it rewards you.

Sold individually and priced by weight. Select the size that best suits your needs.

If the flat iron is your usual, this is the cut we reach for when it is gone. And if you are new to the family, our flank, bavette, skirt, and hanger steaks all cook and eat from the same spirit — bold flavor, high heat, slice against the grain.