Flat Iron Steak (Top Blade)

A thin cut from the top blade of the chuck, this steak is rich and marbled and surprisingly tender. Wagyu Flat Iron Steak is an outstanding, lesser-known cut with marvelous marbling and profoundly tender that is perfect for the grill. The fine marbling will cook into the steak, resulting in a juicy, tasty piece of meat. Our meat is dry aged for 21 days, the beef’s flavor and tenderness intensifies as it takes on more of the dry-aged qualities.

Grade: Prime

Our steaks are graded “Prime”. Prime is the highest grade of beef available for purchase. Rich and tender, with juicy and beefy flavor. Prime-grade steak is mainly available at higher-end restaurants or reputable steakhouses rather than in stores and supermarkets. All our cuts are restaurant grade cuts. 

Good for:

Stir-fries & steak fajitas

Grilled, broiled, or pan fried

Cooking:

Grill: Heat the grill to medium high. Season the steak with salt, at minimum, or your favorite seasoning.  Sear each side for a minute or two. Sear until its brown and crispy. Move steaks to a lower heat and cook for another couple maybe 4-5 minutes. Take off the heat and let it rest for 5 minutes. 

Oven: Heat oven to 425 F. Heat a cast-iron skillet over high heat on the stove and add a pat of butter or oil. Season with your favorite seasoning. Same idea as above: sear each side for a minute or two until browned and then transfer the skillet to the oven for a few minutes, maybe 4 or 5. Remove from the oven and let rest for 5 minutes.

 Grilling Guidelines:

Grilling Time Guidelines (beefitswhatsfordinner.com)