The nice amount of marbling on this cut creates a steak that is extremely tender and full of flavor – it is nearly as tender as a tenderloin at a fraction of the cost.
The Flat Iron Steak is best when cooked on the grill as the high heat and short cooking time really bring out the rich flavor of the meat. Because of the density of the meat, it is generally ideal to start with a quick sear before moving to a lower temperature to finish off to the desired doneness. And don’t fear getting adventurous with the marinade; the Flat Iron’s great beef flavor can stand up for itself when paired with other strong flavor accents.
Flat Iron Steaks weight 1.4 pounds on average, and are dry-aged for 10+ days.
Price in cart is an estimate.
Bauman’s Beef is grassfed and grass-finished near Garnett and processed in the Bauman family’s USDA-inspected facility, The Butcher Block.
New to cooking with grassfed and grass-finished meats? Read below.