This professionally hand cut steak combines a tenderloin presence along with the flavor characteristics of a strip loin. The Flat Iron delivers robust beef flavor and tenderness that rivals “Premium” steaks at a price that makes it perfect for family dinners. Individually vacuumed sealed & flash frozen to lock in freshness and flavor.

Our Choice Flat Iron steak delivers robust beef flavor and tenderness that rivals other “Premium” steaks. This professionally hand cut steak combines a tenderloin presence along with the flavor characteristics of a sirloin. Because it’s cut from the chuck section of the forequarter and not the Loin, it also provides an economical way to entertain more than a few of your closest friends and family. On the grill, in the broiler or even pan fried, this steak will make your home the social destination of choice.

Charcoal Grill

1. Layer coals once glowing, we recommend having separate areas of two and three layers of coals.
2. Test intensity of heat by holding your hand above the grate. You should only be able to hold your hand over the grate for 2 seconds.
3. Let coals continue to heat until the grate is very hot. Additional 3 to 4 minutes.
4. Oil grate by moistening a paper towel with vegetable oil, using tongs to hold the towel, rub it all over the grate.
5. Place meat on grill over high-heat area, cover the grill. Grill meat for about 2-3 minutes per side, or until deeply brown but not charred.
6. Once steak is nicely seared, move to section of grill with low heat, cover the grill and grill-roast for 10-15 minutes or until internal temperature reaches your preferred doneness, see below:

• Very Rare: 110-115 F
• Rare: 120-125 F
• Medium Rare: 125-130 F
• Medium: 130-135 F
• Medium Well: 140-145 F
• Well Done: 150-155 F

Disclaimer: The USDA defines a minimum safe internal temperature of 145 F for steaks, chops, and roasts. At 145 F the meat will be cooked to medium doneness, if you prefer your meat less done follow the guide above.

Gas Grill

1. Preheat all burners, then adjust so you have one section at full heat, another at moderate heat, and a third with no heat.
2. Follow same instructions for cooking on a charcoal grill, moving the meat if it cooks too quickly and chars.