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.
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.
Stir-fries & steak fajitas
Grilled, broiled, or pan fried
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.
Flat-Iron steaks are cut from the top blade portion of the chuck. Cut from the fifth rib in the upper shoulder of the cow, chuck primal. The largest primal cut.
Premium Dakota Beef is raised on our family farm in South Dakota. We hand select our beef for processing to ensure the best quality beef for our customers from our farm to your table. Our beef is processed at a family-owned butcher shop that is USDA certified.