Flat Iron Steak

Wellborn 2R Flat Iron Steak The flat iron does not get enough credit. Cut from the top blade, it sits just below the tenderloin in terms of tenderness. Good marbling throughout. Clean beef flavor. Eight ounces of steak that holds up on the grill, in a cast iron, or under the broiler without needing much help. It is a working cut. Lean enough to feel like a smart choice, flavorful enough to not need a sauce. Raised on 8,300 acres in Henrietta, North Texas. Grass-fed, grain-finished Black Angus. No hormones. No antibiotics. Ever. USDA Prime or High Choice on every cut. Aged a minimum of 30 days. Pull it at 130-135F for medium rare. Slice against the grain and let it rest.