Grill School: The Flat Iron Steak

Curated By: Mick Scully | Posted On: April 7, 2020

Why do we love the flatiron so much? Let us count the ways!

  1. It’s super versatile – grill it, pan sear it, marinade it, slice it up in fajitas or tacos, cube it and make kabobs, the list goes on!
  2. It’s incredibly marbled, flavorful, and tender. You’ll be surprised how delicious this cut is.
  3. It’s not as well known as other popular cuts, but for the flavor it competes with the best of them.
  4. It’s inexpensive compared to other cuts!

Meat Grades: Prime vs Choice

The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.

Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.

Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Read More About Meat Grades

Mr. Steak Shipping Policy

We ship 2-day ground and 2-day express depending on your location.

Orders ship every Monday, Tuesday, and Wednesday for Wednesday, Thursday, and Friday delivery.

In order to receive your meats the same week please place your order by Tuesday at midnight.

Orders placed Wednesday through Sunday will ship the following Monday.

Read our full shipping policy