The Flat Iron Steak is a unique and increasingly popular cut of beef, valued for its rich flavor and remarkable tenderness.
Sourced from the chuck section of grass-finished, pasture-raised cattle at Raised Wild Texas, this steak is a prime example of how creativity in butchering has brought hidden gems to the forefront.
With its even thickness and fine marbling, the Flat Iron is perfect for grilling, pan-searing, or slicing thin for salads and sandwiches.
The History of the Flat Iron Steak
The Flat Iron Steak is a relatively modern cut.
By carefully removing the connective tissue from the top blade (located in the shoulder or chuck), you get a tender, flavorful cut previously overlooked.
Its name comes from its flat, uniform shape, resembling an old-fashioned flat iron.
Today, it’s celebrated as one of the most tender cuts of beef after the tenderloin, offering exceptional value and versatility.
What Makes Flat Iron Steak Special?
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Exceptional Tenderness: The Flat Iron is second only to the filet mignon in tenderness, making it a luxurious choice at an approachable price.
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Rich Marbling: Its fine marbling delivers bold, beefy flavor and keeps the steak juicy when cooked properly.
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Unique Origin: Cut from the top blade in the chuck, this steak is a testament to innovation in butchering techniques.
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Versatile Uses: Perfect for grilling, pan-searing, or slicing thin for tacos, salads, or stir-fries.
How to Cook Flat Iron Steak
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Grilling: Season generously with salt and pepper, and grill over medium-high heat for a perfect sear and tender interior.
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Pan-Seared: Sear in a hot cast-iron skillet with butter and herbs, and finish with a quick rest to lock in juices.
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Sliced Thin: After cooking, slice against the grain for maximum tenderness—ideal for sandwiches, tacos, or salads.
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Marinated: Enhance the steak’s flavor by marinating it in a blend of olive oil, garlic, and your favorite herbs before cooking.
Why Choose Raised Wild Texas?
At Raised Wild Texas, every Flat Iron Steak comes from cattle raised on lush, chemical-free pastures and finished exclusively on grass. Their commitment to regenerative farming practices ensures nutrient-dense beef that’s free from hormones and antibiotics.
