About this cut:
Known widely as flatiron steaks and found on many a restaurant menu, this cut is one of our customer and staff favorites. These filet steaks are beautifully and evenly marbled, and have very rich flavor. Slice across the grain to serve. Steaks are about 1" thick.
Other names for this cut: Flatiron Steak, Oyster Blade Steak, Butterfly London Broil, Butler's Steak
Basic Cooking Technique:
Grill, broil or pan-sear. Tent with foil and let rest for 10 minutes before slicing and serving.
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