Our 100% Fullblood Wagyu Steak-Ready Flat Iron is an outstanding, lesser-known cut with marvelous marbling that is perfect for the grill.
- Each set contains 1 Flat Iron Steak
- Average weight of each steak is 1.5 pounds and 1.5” thick
Wet aged for 56 days in own juices for ultimate moistness and flavor
Ships frozen in individual vacuum-sealed packages, on dry ice
No Hormones, No Subtherapeutic Antibiotics
- Please note, due to natural variations in our cattle, weight of actual product may vary.
The Flat Iron comes from the Top Blade section of the Chuck, located just under the shoulder blade. "Steak-Ready" Flat Iron means that the fascia membrane has been removed and the cut trimmed to be ready for the plate. The expected Wagyu flavor, tenderness and marbling show up well in the Flat Iron, and because of this, Wagyu Flat Iron is growing in popularity and can be found served at top restaurants across the country. Our "steak-ready" flat iron weighs approximately 1.5 pounds but can vary in size by as much as a half pound, due to the varying sizes of the muscle. Flat Iron Steaks are outstanding on the grill or skillet. Each steak offers several servings.
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Thaw your Wagyu in the refrigerator for 24 hours. Once thawed, allow meat to reach room temperature for 30 minutes.
Grill: Heat grill to medium high. Season your steak generously with sea salt and fresh ground pepper. Cook for 6 minutes on each side. Let rest 10 minutes before digging in, tenting with foil if you'd like to preserve heat.
Seared: Heat cast iron skillet with olive oil over medium heat until very hot. Season steak generously with sea salt and fresh ground pepper. Cook for 4-5 minutes per side. Let rest for 5 minutes before slicing.