Flat Iron Steak

Once the "butcher’s best-kept secret," the Flat Iron Steak has skyrocketed in popularity to become a favorite in high-end steakhouses. Cut from the shoulder (the top blade), this steak is prized for its uniform thickness and exceptional marbling, offering a flavour that is deep, beefy, and incredibly savoury.

What makes our Flat Iron special is the precision of the cut. Our master butchers expertly "sheet" the meat to remove the heavy internal connective tissue, leaving behind a lean, rectangular steak with a fine grain. The result is a cut that is nearly as tender as a Fillet but possesses the robust, iron-rich punch of a Rump.

The Modern Steakhouse Classic

Exceptional Tenderness: Despite coming from a harder-working area of the animal, the Flat Iron is surprisingly soft and succulent when cooked correctly.

Intense Marbling: Naturally shot through with fine ribbons of fat that render down during cooking to provide a buttery finish.

Versatile & Lean: A "clean" cut with no external fat cap, making it perfect for slicing into salads, tacos, or enjoying as a standalone main.

Cooking Inspiration

The Quick-Sear: Flat Iron is best enjoyed Medium-Rare. Season heavily with sea salt and flash-fry in a smoking-hot pan for 2–3 minutes per side.

Chimichurri Steak: The robust flavor of the Flat Iron pairs perfectly with a vibrant, zingy herb sauce made of parsley, garlic, chili, and vinegar.

Gourmet Steak Frites: Thinly slice your rested steak and serve alongside skinny fries and a rich béarnaise sauce for a classic Parisian bistro experience.

Asian Stir-Fry: Because of its uniform shape, it’s the ideal candidate for slicing into strips and flash-searing with soy, ginger, and sesame.

Butcher’s Top Tip

"Because of its fine grain, the Flat Iron is very sensitive to overcooking. To keep it juicy, never go beyond Medium. Once it hits your desired doneness, let it rest for at least 5 minutes. When you're ready to serve, always slice it thinly across the grain—this shortens the fibers and ensures every bite literally melts in your mouth."