ITEM #
VFSP171

USDA Prime - Wet Aged Flat Iron

Starting at $169.95 Reg. $183.95 save 8% 8% Savings based off a la carte item prices
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    QUICKS FACTS:

  • GRADE:USDA Prime Wet Aged
  • WEIGHT:8oz
  • AGED:4-6 weeks to enhance flavor & tenderness
  • PACKAGING:Individually wrapped & vacuum sealed
  • Individually Registeredwith its own unique registration number - guaranteeing uncompromising quality
  • Gift Box:Delivered in a classic black & gold gift box

Don’t take our word for it!

10,036 Reviews
Stars

4.6 of 5 Stars

5 Star
78%
4 Star
11%
3 Star
5%
2 Star
2%
1 Star
4%

10,000+ reasons you’re going to love our steaks, service, and shipping...

11,487 Reviews
Stars

4.6 of 5 Stars

5 Star
78%
4 Star
11%
3 Star
5%
2 Star
2%
1 Star
4%

10,000+ people recommend our steak.

Check out why everyone loves the quality of our steaks, service & shipping.
 
Description

USDA Prime Flat Iron

This package of USDA Prime Wet Aged Flat Iron steaks are cut across the grain of the muscle, creating gourmet steaks that are meatier tasting, yet still very tender. A perfect cut if you are looking for a hearty, beefy taste USDA Prime flat iron steaks will impress all guests at your next dinner. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor.

icon

We specialize in
Angus USDA Prime

Only 2% of all beef
qualifies as USDA Prime

express
shipping

Packages are shipped overnight to ensure your steaks arrive frozen.

wagyu
Beef

We proudly offer Wagyu and Premium Angus Beef.

superior
marbling

Each steak is hand-selected and hand-cut to ensure impressive marbling and excellent flavor.

Aged
28 days

Our steaks are wet-aged or dry-aged 28-40 days, resulting in tender steaks with extraordinary flavor.

Packed
with
dry ice

Your steaks are packed in a reusable cooler with plenty of dry ice to ensure they arrive frozen.

All steaks are USDA inspected...but is your steak GRADED? Chicago Steak Company only sells the very best.

use promotion BURGERS12 to get 12 FREE steak burgers with your order of $159.95+


A Taste of Tradition

At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef - cut by Chicago butchers with five generations of experience. If you're looking for the very best steaks on the market, then you've come to the right place.

Prime Flat Iron Steak

Every flat iron we offer is certified USDA Prime or upper-1/3 USDA Choice, putting our steaks in the top 2% of beef worldwide. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. That is why our flat irons are among the most flavorful, juicy, and tender flat irons you'll ever eat. Paired with our FREEGIFTS or BURGERS12 promotion code for 12 free (4oz) steak burgers, you'll get an additional 12 servings for free on your order. They're the same amazing flat irons you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.

Our Beef Flat Iron Steak is cut across the grain of the muscle, creating gourmet steaks that are meatier tasting, yet still very tender. Our wet-aged USDA Prime Flat Irons cook quickly but bring an indolent flavor of heartiness to the palate.

Cooking Wet Aged Flat Iron Steak

Not in the mood to grill? No problem, a flat iron steak cooks well in a HOT cast iron skillet. Be sure to liberally oil the pan to ensure the steak won’t stick.

Season your steak with our signature steak seasoning and cook to until your desired doneness is reached.We suggest to allow your steak to rest for half the time it was cooked. This allows for the juices to flow back into the center of the steak.

Flat Iron Cooking Tips

1. Plan ahead. Know the cut of steak you are cooking. A steak is more flavorful and tender if not overcooked.2. Preheat your grill or broiler to high. Charcoal coals should be ashen grey and red-hot. When cooking on top of the range, the cast iron skillet or grill pan should be hot, but not smoking.3. Season your steak with salt & pepper or a blended mix to taste.4. Lightly oil your cooking surface.5. Sear the steaks on first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.6. Cook your steaks on the second side and use the steak cooking chart below as a guide for time. Less time will be needed on the second side. Steaks may cook quickly, so be attentive.7. Gauge doneness. This may be determined by touch or meat thermometer. A rare steak will feel very soft when touched and will have an internal temperature of 120° - 125°F. Medium rare steak will feel soft and spongy to the touch and register 130° F, medium steaks will offer resistance when touched and register 140° -145° F. Well-done steaks will be firm with an internal temperature of 160° F.8. Rest your steak. Allow steaks to stand for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy & succulent steak. 
 
For more tips on how to cook your steak, check out the video tab.
 
 
FLAT IRON STEAKS
ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
1" 5 min First Side3 min Second Side 4.5 min EACH SIDE 6 min First Side4 min Second Side
1.25" 5 min First Side4 min Second Side 5.5 min EACH SIDE 7 min First Side5 min Second Side
1.5" 6 min First Side4 min Second Side 6 min EACH SIDE 7 min EACH SIDE
1.75" 6 min First Side5 min Second Side 6.5 min EACH SIDE 8 min First Side7 min Second Side
2" 6 min EACH SIDE 7 min EACH SIDE 8 min EACH SIDE

 

Cooking

If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.

Season with our signature steak seasoning.

When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.

Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.

Steak Cooking Tips

1. Plan ahead. Know the cut of steak you are cooking. A steak is more flavorful and tender if not overcooked.
2. Preheat your grill or broiler to high. Charcoal coals should be ashen grey and red-hot. When cooking on top of the range, the cast iron skillet or grill pan should be hot, but not smoking.
3. Season your steak with salt & pepper or a blended mix to taste.
4. Lightly oil your cooking surface.
5. Sear the steaks on first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.
6. Cook your steaks on the second side and use the steak cooking chart below as a guide for time. Less time will be needed on the second side. Steaks may cook quickly, so be attentive.
7. Gauge doneness. This may be determined by touch or meat thermometer. A rare steak will feel very soft when touched and will have an internal temperature of 120° - 125°F. Medium rare steak will feel soft and spongy to the touch and register 130° F, medium steaks will offer resistance when touched and register 140° -145° F. Well-done steaks will be firm with an internal temperature of 160° F.
8. Rest your steak. Allow steaks to stand for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy & succulent steak. 

Check out Steak University to learn more ways to cook flat iron steak like a pro. We'll show you the best ways to grill, pan-sear, or oven-roast your flat iron steak for maximum flavor.

FILETS MIGNON & BONELESS RIBEYES

Thickness Rare 110° To 120° F Medium Rare 120° To 130° F Medium 130° To 140° F
1.5" 3 min EACH SIDE 3.5 min EACH SIDE 4 min EACH SIDE
1.75" 3.5 min EACH SIDE 4 min EACH SIDE 4.5 min EACH SIDE
2" 4 min EACH SIDE 4.5 min EACH SIDE 5 min EACH SIDE

SIRLOIN STRIP STEAKS, BONE-IN RIBEYE STEAKS & PORTERHOUSE STEAKS

Thickness Rare 110° To 120° F Medium Rare 120° To 130° F Medium 130° To 140° F
1" 5 min First Side
3 min Second Side
4.5 min EACH SIDE 6 min First Side
4 min Second Side
1.25" 5 min First Side
4 min Second Side
5.5 min EACH SIDE 7 min First Side
5 min Second Side
1.5" 6 min First Side
4 min Second Side
6 min EACH SIDE 7 min EACH SIDE
1.75" 6 min First Side
5 min Second Side
6.5 min EACH SIDE 8 min First Side
7 min Second Side
2" 6 min EACH SIDE 7 min EACH SIDE 8 min EACH SIDE
Reviews
Wine

Flat Iron Wine Pairing

The Flat Iron Steak has a bold flavor and is a bit leaner (less marbling) which is important to consider when pairing a wine. We suggest a You’ll need a full-flavored wine with high acidity to break down the fat from the steak to create a mesh of bold flavors in your mouth.

If you prefer white wine, then champagne is your best bet. Champagne has similar acidic and flavor characteristics of red wine, so it can stand up to the boldness of the Flat Iron Steak. If you’d rather have a red wine

Shipping

Packaged with Care

When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page.

Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly.

For more information please see the Shipping Details page

Video