The Flat Iron steak is the second most tender cut in the entire animal (after Filet), and has the benefit of being significantly easier to cook. This cut is one of the few that doesn't suffer from being cooked beyond medium-rare, making it great for cooking novices and pros alike. Like all of our beef, it’s pasture-raised and dry aged, creating the ideal texture and flavor you have to taste to believe. In short, the kind of steak you’ve been waiting for.
The Flat Iron comes from the shoulder of the cattle, above the shoulder blade. This is a newer cut, and has only been harvested for the last 30 years thanks to the larger size of beef cattle. The retrieval is difficult, but worth every second. Our skilled butchers follow along the silverskin to separate the two sides, creating a one-of-a-kind cut. This is one of the only steaks in the entire animal that remains tender, even when cooked over medium. That’s right, even people that refuse to eat steak cooked correctly can enjoy this one.
You’ll want to cook this cut quickly over high heat. Season the outside with salt and pepper. Pre-heat some oil in a pan until it’s nice and hot. Sear until medium rare (130°F), under 10 minutes. After resting, slice and sprinkle with some flake or finishing salt. Don’t stress if you overcook this cut. The Flat Iron is very forgiving and will maintain its flavor into the medium and medium well range, making it ideal for cooking novices and those who prefer their meat a bit more well-done.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process