USDA Choice Flat Iron in Cast Iron pan
USDA Choice Flat Iron in Cast Iron pan
USDA Choice Flank Steak with finishing salt in cast iron pan
USDA Choice Flank 1.5 lb in Cast Iron skillet
USDA Choice Flank 1.5 lb with finishing salt in cast iron
Cooked and sliced USDA Choice Flank 0.5 lb
USDA Choice Flank steak 1.5 lb cooked and sliced with corn

Flat Iron

Double R Ranch

$15.00

The flat iron is the second most tender steak, right after filet mignon. These hand cut steaks are ready for the grill or stove top. Available in two sizes.

Grade:
Beef Grading
Size:

Place your order today to receive in as soon as 1-3 business days.

Sustainably Raised

Sustainably Raised

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Family-Owned & Operated

Family-Owned & Operated

Details

Cooking Tips

Beef Grading

The flat iron is a relative newcomer to the steak scene but has been a butcher’s secret for years. Cut from the chuck (shoulder), the flat iron is a fantastic combination of rich beef flavor and a tender, meaty bite. This steak is amazingly versatile; simply throw it on the grill or prepare with your favorite marinade for an extra kick of flavor. While we believe it's best served medium rare, this steak holds up to high heat and is a good candidate for anyone who prefers a well done steak.

One of our best steaks for sale online, the 8 oz. size makes for easy weeknight meals and the 1.5 lb. size is perfect for laid-back weekend get-togethers. Buy your steaks online for dinner to your doorstep. 

The flat iron steak is best cooked medium rare to medium to maximize its tenderness and to allow the generous marbling to melt and become juicy.

Grilling, pan searing and the steakhouse method are good techniques for cooking the flat iron steak.

There is a strip of connective tissue that runs through part of the steak. It’s easy to spot, so cut around it after cooking.

The flat iron is a thin, rectangular cut and can be used in recipes that call for flank or skirt steak. This steak can be prepared whole or cut into strips for stir frying, tacos or fajitas.

For those who prefer a well done steak, the flat iron holds up well to temperatures of 160°F and above.

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.   

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade. 

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Chuck

This large primal is in the shoulder area of beef cattle and produces cuts known for their beefy flavor. The chuck is generally associated with roasts for slow-cooking; however, it also yields tender, grill-ready cuts including the flat iron and teres major.

Frequently Asked Questions

What is a flat iron steak?

The flat iron is a lesser-known cut from the chuck primal. This cut has been a long-time favorite of beef afficionados because of its tenderness and texture.

How to cook flat iron steak

Direct grilling is a great method to cook a steak like the flat iron that is typically thinner than 1.5”. Turn the grill to medium heat. Season grill with a light coat of vegetable oil. Season steaks with salt and pepper or your favorite rub. Place steak on hot grill, close lid and allow to cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook 2 more minutes. Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium rare, the total cook time is 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. Remove steak from the skillet and cover loosely with aluminum foil. Let stand 5 minutes. The steak will continue to cook and the temperature will rise about 5°F. Finish with a pinch of flaked salt.

What is the difference between USDA Choice and Prime beef?

The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.

You May Also Like