Approx 8 – 9 ounce per steak, 0.75 – 1 inch thick
Our flat iron steak is increasingly popular. It’s taken from the muscle, which is in the chuck and blade section of the beef, and cut with the grain, rich in flavour. We recommend cooking it rare or medium-rare in a frying pan and keeping it simple with an oil, salt and pepper rub. Be sure to rest your steak for at least half the cooking time to allow it to relax.