Some say second place is the first loser, but we beg to differ. The flat iron steak is the second most tender cut in the entire animal. And like all our beef, it’s pasture raised and dry aged for a minimum of 14 days, creating 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. The retrieval is difficult, but worth every second. Our skilled butchers seamlessly remove the steak, 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 an hot. Sear until medium rare (130 degrees), 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
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process