Beef Flat Iron Steak

Tender, Juicy, and Packed with Flavor

Cut from the shoulder (chuck), the flat iron is one of the most tender steaks on the cow with a rich, beefy flavor that rivals more expensive cuts. It’s well-marbled, cooks evenly, and stays juicy and tender with minimal effort.

Great for grilling, pan-searing, or slicing over salads and sandwiches. No need for fancy prep—just a hot pan, a bit of seasoning, and you’ve got a steak night winner.

Ideal cooking methods: Grilling, pan-searing, broiling. Best served medium-rare to medium.