Overview

Our Flat Iron Steak is cut from the chuck of 100% Akaushi Wagyu—a cut that defies
its humble origins. Known for its tenderness and intense marbling, this steak is second
only to the tenderloin in softness, but offers far more flavor per bite. With a fine grain
and consistent thickness, it’s perfect for quick searing or grilling, and slices beautifully
across the grain for a restaurant-worthy presentation.

Flavor Profile

First bite: seared crust leads to a juicy, steakhouse-soft center.
Mid-palate: buttery richness and balanced minerality coat the tongue.
Finish: lingering savory notes with just a touch of clean Wagyu sweetness.

Pairs perfectly with red wine butter, roasted garlic, or a bright chimichurri. Serve with grilled vegetables or a simple potato purée.

Best Uses

• Grilled & Sliced: Salt, sear, and serve with herb butter or sauce. Slice thin across the grain.
• Steak Sandwich: Slice medium-rare and layer on toasted sourdough with aioli and arugula.
• Steak & Eggs: Pan-sear and plate with fried eggs, breakfast potatoes, and hot sauce.
• Carved for Salad: Let rest, slice, and top over mixed greens, balsamic glaze, and blue cheese.

Cooking Tips

Let steak come to room temperature before cooking. Sear over high heat for
3–4 minutes per side, depending on thickness. Internal temp should reach 130–135 °F (54–57 °C)
for medium-rare. Rest 5–10 minutes and slice across the grain at an angle for tenderness and maximum flavor.

Product Details

Cut from the shoulder of West Texas–raised Akaushi Wagyu cattle, each flat iron is
hand-trimmed, vacuum-sealed, and flash-frozen at peak freshness. Delivered chilled on dry
ice in a matte-black, gold-embossed pouch—ready to elevate your next meal with steakhouse
tenderness and signature Wagyu depth.