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.
Incredibly delicious and tender! We grilled it over a hot charcoal fire - took only a few minutes for each side. This was the very best kosher cut we've used for this purpose.
It’s excellent! My whole family loves it!
We grilled it over charcoal; delicious beefy flavor and delightfully tender.