USDA Prime Wet Aged Flat Iron

Description

Details

Prime Flat Iron Steak

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.

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

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 below.
 
 
FLAT IRON STEAKS
ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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

 

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. 

For more tips on how to cook your steak, check out the video tab above.

 

FILETS MIGNON & BONELESS RIBEYES

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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, then you can go a few different ways. Merlot is a popular choice but can have a more substantial taste than others and could overpower the steak. You can choose a lighter Rosé with spicy undertones to bring out the natural flavors of the Flat Iron.

For more information on how to pair the perfect wine to your steak checkout the full article on Wine & Steak Pairing Steak University.

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 Full Shipping Deatils page

Video
Item #: VFSP171
Item Number: VFSP171
USDA Prime - Wet Aged

Flat Iron

Availability: In stock

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Starting at $99.95

starting at $99.95

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    Starting at $99.95

    starting at $99.95

    • 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

    Product is flash frozen before shipping to lock in flavor and will arrive frozen or partially thawed

    Description

    Details

    Prime Flat Iron Steak

    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.

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

    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 below.
     
     
    FLAT IRON STEAKS
    ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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

     

    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. 

    For more tips on how to cook your steak, check out the video tab above.

     

    FILETS MIGNON & BONELESS RIBEYES

    ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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

    ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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, then you can go a few different ways. Merlot is a popular choice but can have a more substantial taste than others and could overpower the steak. You can choose a lighter Rosé with spicy undertones to bring out the natural flavors of the Flat Iron.

    For more information on how to pair the perfect wine to your steak checkout the full article on Wine & Steak Pairing Steak University.

    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 Full Shipping Deatils page

    Video

    Chicago Steak company Difference

    When buying a Steak, make sure it really is the BEST!

    Learn what makes a steak from Chicago Steak Company the Ultimate Steak Experience: Grade, Artisan Aging, Hand Selection & Hand Cut, and Individual Registration.
    Watch the video »

    Proudly serving Premium Angus Beef

    Premium Angus Beef - Midwest Raised 

    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 – a program that has defined excellence in steak since 1963.

    Each steak is hand-cut by Chicago butchers with five generations of experience. In short, the Ultimate Steak Experience. Learn More »

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