Flat iron

Flat Iron – The Underrated BBQ Star. Tenderness of Tenderloin at a Better Price

Flat Iron is one of the most tender and juicy alternative steaks you can throw on the grate. It is cut from the shoulder section, where muscles do not work intensively. In our offer, you will find various cuts that require different handling – remember to remove the tough tendon that runs through the middle of some cuts before cooking to achieve maximum satisfaction. This steak handles really high temperatures.

Provenance and Quality Grade (USA Black Angus)

Flat Iron steaks are sourced from the renowned American farm Creekstone Farms (Kansas, USA) – a leader in premium beef production. Black Angus cattle are raised sustainably, without growth hormones and antibiotics. Animals feed on natural plant forage, which includes corn and grasses. Every steak holds the USDA CHOICE quality certificate, awarded only to beef with high marbling.

Aging and Preparation: Reverse Sear for Tenderness

Tri Tip is aged for 40 days using the wet aging method, which naturally tenderizes the beef and maximizes juiciness. It doesn't require marinades – just salt, pepper, and fire. The steak is best prepared using the reverse sear method or sauté on a cast-iron pan (min. 260°C), searing for 2–3 minutes per side. Remember: Medium Rare is 52–55°C. After searing, be sure to let the meat rest for a few minutes before slicing – always against the grain!

What distinguishes the Flat Iron steak?

This cut combines the class of sirloin with an authentic, distinct beef character. It is a cheaper, but by no means less flavorful, alternative to pricier cuts. Its hallmark is a thin fat layer and versatility—it works on the grill, pan, and oven.