Flat Iron Steak

A flat muscle off the shoulder blade, sometimes called a petite tender or a top blade steak, the flatiron steak has been around for a long time. It is a steak that’s super tender for something that lives so close to a joint, and which makes a gorgeous strip steak alternative when sliced thinly.

Wagyu Flatiron Steak

"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.


Wagyu Flat Iron Steak Grilled Korean Style

For the Korean “style” marinade, use rice vinegar, soy sauce, Korean rice wine, Hoisin, fresh garlic, and ginger. Consider using a mortar & pestle to mash the ginger and garlic together. This is not necessary but it may bring out the flavors of these two ingredients much better than mincing. After combining all of the measured ingredients, place the steak in a Ziploc bag, pour the marinade over the meat, and let it sit in the refrigerator for a few hours.  

After a few hours in the marinade, take the steak out and let it come to room temperature while preheating grill to 600°. Cook the Flat Iron Steak direct for 5 minutes per side before pulling to let the meat rest.  

Rustic Wagyu Flat Iron Steak

  • Steak ingredients
  • To-Table (Lone Mountain) 100% Purebred Wagyu Flat Iron Steak
  • 2 tablespoons of your favorite Beef rub
  • 1 teaspoon granulated garlic
  • 2 teaspoons vegetable oil
  • ¼ stick unsalted butter, melted
  • Springs of rosemary tied together to use as butter brush
  • 1 bunch parsley, chopped
  • Mushroom Mashed Potatoes ingredients
  • 2 cups cooked mashed potatoes
  • 1 cup chicken stock
  • 1 cup To-Table Seasonal Foraged Mushrooms
  • 2 tablespoons unsalted butter
  • 1 teaspoon minced garlic
  • Salt and white pepper to taste 
  • Wine Butter Sauce ingredients
  • 2 cups Red Wine Semi-sweet
  • ¼ stick unsalted butter
  • Salt and white pepper to taste
  1. Mix together in a bowl the  Beef rub and granulated garlic
  2. Remove steak from fridge and brush both sides with vegetable oil
  3. Apply a medium coat of the combined rub. Rest steaks in fridge while you make the sauce and mashed potatoes
  4. Heat 2 cups  Red Wine (semi-sweet) in a saucepan. Boil until reduced to about 2 tablespoons syrupy red liquid. Lower heat and slowly stir in cold pieces of butter (about 2 - 3 tablespoons cut into small pieces) one piece at a time until sauce become silky and thick enough to coat the back of a spoon. Remove from heat and keep warm while you grill the steak
  5. Sauté 1 cup of minced foraged mushrooms with 2 tablespoons butter and a bit of minced garlic. Add a bit of chicken stock to cook the mushrooms to reduce it into a wet paste-like consistency. You will get about ¼ cup yield to mix into the mashed potatoes
  6. Mix the sautéed mushrooms with two cups of cooked mashed potatoes. Add a couple tablespoons of chicken stock to get the mashed potatoes to the right consistency. Add salt and white pepper to taste. Keep warm and set aside
  7. Once sauce and side is made, start cooking the steak. Place steak into 275F pit on the indirect zone away from the fire. If you can, add some wood chunks to get some smoke flavor (I used pecan chunks).
  8. Slowly cook, with or without smoke, the steaks until internal temperature is about 110F.
  9. Move the steaks over the direct zone to get a char. Brush on the melted butter using a few rosemary sprigs tied together as a brush. Remove when medium rare (about 128F) or the doneness you like.
  10. Rest for 15 minutes. Brush with some melted butter before slicing the steak diagonally against the grain. Serve the flat iron steak slices with some mushroom mashed potatoes. Drizzle some red wine reduction sauce on the steak or serve on the side. Garnish with a bit of chopped parsley.

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