Cuts of Beef
Featured Recipe Classic Pan Seared Ribeye
View our Black Hide Collection
Experience an interactive 360° tour
More search options
Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness.
Other cuts that you can use for this recipe:
For best results use Certified Angus Beef ® brand
Share your great taste!
Beijing Noodle Bowl
Barbecued Ranch Steaks
Flat Iron Yakiniku Skewers