Flat iron is the lineup's quiet overachiever — a shoulder cut that, thanks to careful butchery, ranks as the second most tender steak we raise, right behind the tenderloin, at a fraction of the price. It's well marbled for a cut from this part of the animal, with a fine, even grain that makes it forgiving on the grill or in a hot skillet. Cook it the way you would a strip or a ribeye — hard sear, short rest — for a tenderness that has no business coming from the shoulder. If you haven't tried Wagyu yet, this is the least expensive way to find out what everyone's talking about.
