Snake River Farms

The flat iron is a lesser known cut but surprises and impresses beef lovers with its intense marbling and robust flavor. Snake River Farms Gold Grade flat iron steak pushes the humble flat iron up the scale to a luxurious level with the highest level of marbling we offer in our American Wagyu line. The extraordinary flavor combination of traditional Angus and Japanese Wagyu beef produces a flat iron steak that is tailored made for the American palate. This “steak ready” cut weighs approximately one and a half pounds and is perfect for the indoor skillet or outdoor grill.

Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

American Wagyu Gold Grade Flat Iron Steak

$99.00

Availability: In stock

Quantity Discounts

  • Qty Price Savings
  • 2+ $79.00 each 21%
  • Grade: SRF Gold
  • Weight: approx. 1.5 lbs.
  • Wagyu crossed with high quality Angus
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • Hand cut by a master butcher
  • SRF proprietary process manages production from start-to-finish
  • Individually wrapped 
  • Product ships frozen and will arrive frozen or partially thawed

 

The flat iron is a lesser known cut but surprises and impresses beef lovers with its intense marbling and robust flavor. Snake River Farms Gold Grade flat iron steak pushes the humble flat iron up the scale to a luxurious level with the highest level of marbling we offer in our American Wagyu line. The extraordinary flavor combination of traditional Angus and Japanese Wagyu beef produces a flat iron steak that is tailored made for the American palate. This “steak ready” cut weighs approximately one and a half pounds and is perfect for the indoor skillet or outdoor grill.

Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

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Review(s)

  • Search no further

    I am always on the hunt for "the best steak I've ever had" and now I don't need to search any further. I sous vide it for 20 hours at 131 and grilled it for that wonderful char flavor. I highly recommend the Wagyu flat iron above all others for flavor and beefiness!

    Posted 5/9/2017 by

  • REALLY, REALLY GOOD!

    I would put this steak up against any of the other products for flavor. Mouthwatering!

    Posted 5/4/2017 by

  • Eureka!!!

    I bought my first Wagyu flat iron for a special dinner with my family of foodies so I was hoping and praying that it would be good. I sous vide it for about 20 hours at 131 and then we grilled it for about 5 min per side for the char effect. We all loved it! So much rich, beef flavor- we were amazed! I just order 2 more to break down into 3 meals for 2 people per piece. It's so rich that you really don't need more than about 5-6 ounces per person. I seem to always be looking for a better piece of beef....not anymore. Eureka! I have found it!

    Posted 5/3/2017 by

  • Too scrumptious

    This cut of beef is amazing. I have cooked it twice, once on the very rare side and once medium rare. The medium rare temperature allowed the meat's amazing flavors hold forth. It was the star of the meal...as always.

    Posted 4/14/2017 by

  • Tremendous!

    We grilled this-no marinade-just salt-this is an outstanding steak-quick terrific middle of the week dinner

    Posted 4/12/2017 by

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