Flat Iron Steak

Flat Iron Steak — The Best-Kept Secret of the Chuck.

Pound for pound, the flat iron is one of the best values in the whole animal. It's cut from the top blade in the chuck, and once the tough connective seam is removed, what's left is a steak second only to the tenderloin in tenderness — but with far more beefy character and a much friendlier price.

The marbling here is fine and even, threaded right through the muscle, which is why it stays juicy and takes so well to high heat. Ours is grain-finished Angus, raised on pasture in Indiana, so that marbling is doing real work in the pan.

Keep it simple: salt, high heat, and don't overcook it. Grill or sear two to three minutes a side for medium-rare, rest, and slice across the grain. It's tender enough to serve as a whole steak and flavorful enough to carry a plate of fajitas or a steak salad.

Intentionally raised. For those who believe in better.