Wagyu Flat Iron Steak

Poor Man’s Filet

Before I purchased this steak I read an article that it is second only to the filet mignon in tenderness — if you cook it right. Because it comes from the shoulder area where chuck steak comes from, it needs time to break down the meat into delicious tenderness. But wow, with this wagyu version, it is so easy to cook. I smoked one at 225 degrees for an hour or so (until it reached 135 degrees on my thermometer), and I sous vide another at 135 degrees for an hour and a half. I finished both on a hot skillet for a good char. It was so juicy and tender to boot. It costs less than filets and rib eyes, so I will definitely be ordering it again (and again).

I enjoyed this steak quit a bit. I like the creamy flavors of wagyu so this one had that flavor for me.

Flat iron goodness

Could not be any better, keep up the greatness