Flat iron comes from the shoulder and is one of the most tender steaks outside the loin. Season with salt and pepper, sear 3–4 minutes per side in a hot skillet, rest 5 minutes, and slice diagonally across the grain.
Grass-fed and grass-finished, typically around 1 lb. A weeknight steak with ribeye-adjacent tenderness and the nutrient profile of regenerative pasture beef. Frozen.
This delicious cut is from the shoulder of our grass-fed and finished cattle. We suggest preparing this steak lightly seasoned with salt and pepper, then seared in hot oil using a large skillet over medium-high heat for 3-4 minutes on each side or till sufficiently desired. Then let it stand for 5 minutes and cut diagonally across the grain into thin strips for a beautiful presentation and undoubtedly amazing taste!