• An Australian Wagyu Full Blood Flat Iron Steak rests on a slate board with rosemary, a bowl of salt, a bowl of pepper, and a black knife.
  • An Australian Wagyu Full Blood Flat Iron Steak with salt and chef's knife on a black slate, isolated on black background.
  • A Raw Australian Wagyu Full Blood Flat Iron Steak rests on a black slate surrounded by salt, pepper, rosemary, garlic, and complemented by a glass of red wine on a dark surface.

Australian Wagyu | Full Blood Flat Iron Steak

Australian Wagyu | Full Blood Flat Iron Steak

$40.00
$40.00
Sale Sold out
Product Description
Weight Weight: 8 oz
Grade Grade: View Scoring BMS 9+
Origin Origin: Australian
Processing Processing: Hand Cut by Artisan Butchers

Australian Wagyu | Full Blood Flat Iron Steak | BMS 9+ | 8 oz

Indulge in the exquisite flavors of Destination Wagyu's Full Blood Australian Wagyu Flat Iron Steak. Weighing in at 8 oz and boasting an exceptional Beef Marbling Score (BMS) of 9+, this steak is a true testament to the luxury of purebred Wagyu. The intense marbling not only enhances the flavor but also ensures a melt-in-your-mouth tenderness that defines this exquisite beef. Sourced from the chuck or shoulder region of 100% full-blood Wagyu cattle, our Flat Iron steak offers a robust flavor profile, perfectly suited for grilling.

A Cut Above the Rest

Sourced from the finest full-blood Wagyu cattle raised in the lush, pristine pastures of Australia, our Australian Wagyu Flat Iron Steak is renowned for its exquisite marbling. This exceptional cut ensures a rich, buttery texture and deep, savory flavor that sets it apart from other steaks, inviting you to savor every moment.

Unmatched Quality and Flavor

With its high marbling score, this Flat Iron Steak is infused with extraordinary juiciness and depth of flavor. Each cut promises a melt-in-your-mouth experience that is both satisfying and indulgent, making it the standout choice for any occasion. The careful preparation by our master butchers guarantees that you receive only the highest quality steak.

Wine Pairings

Enhance your dining experience with these complementary wine options:

  • Cabernet Sauvignon: A full-bodied Cabernet Sauvignon with high tannins pairs excellently with the rich marbling and robust flavor of Wagyu steak, cutting through the fat and enhancing the overall taste.
  • Syrah/Shiraz: A Syrah or Shiraz offers bold flavors of dark fruit and spices that complement the intense flavors of the Wagyu while balancing its richness.
  • Malbec: With its ripe fruit flavors and smooth texture, Malbec is an excellent match for the buttery texture of Wagyu, adding depth to each bite.
  • Zinfandel: A fruit-forward Zinfandel with spicy and jammy characteristics enhances the intense marbling and smoky flavors from grilling, making it an ideal pairing.

Bring home Destination Wagyu's Full Blood Australian Wagyu Flat Iron Steak today and discover why this cut is favored by discerning diners. Savor its richness, tenderness, and unparalleled flavor that make it a standout choice for any meal! You have great taste!

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An Australian Wagyu Full Blood Flat Iron Steak rests on a slate board with rosemary, a bowl of salt, a bowl of pepper, and a black knife.

Australian Wagyu | Full Blood Flat Iron Steak

$40.00

How to Cook

Ingredients

Australian Wagyu Steak
Australian Wagyu Steak
Freshly Ground Black Pepper (optional)
Freshly Ground Black Pepper (optional)
Sea Salt
Sea Salt

Utensils

Cast Iron Skillet
Cast Iron Skillet

Perfect for searing and maintaining even heat.

Tongs
Tongs

Ideal for flipping and handling the meat without piercing it.

Meat Thermometer
Meat Thermometer

Essential for checking the internal temperature of the meat.

Sharp Chef’s Knife
Sharp Chef’s Knife

For slicing the meat cleanly and precisely.

Instruction

1. Prepare the Steak:

Take the flat iron steak out of the refrigerator and let it sit at room temperature for about 30-45 minutes before cooking. This helps ensure even cooking.

2. Preheat Your Cooking Surface:

Preheat a grill, cast-iron skillet, or stovetop grill pan to medium-high heat. If using an oven for finishing, preheat it to 400°F (200°C).

3. Sear the Steak:

If using a grill, place the steak directly on the grates. Cook for about 4-5 minutes on one side without moving it, allowing nice grill marks to form.

If using a skillet, add a tablespoon of high smoke-point oil (like canola or grapeseed) and heat until shimmering. Place the steak in the skillet and sear for about 4-5 minutes on one side.

4. Flip and Continue Cooking:

Flip the steak and continue cooking for another 4-5 minutes for medium-rare. Use an instant-read thermometer to check the internal temperature; it should read around 130°F (54°C) for medium-rare.

5. Rest the Steak:

Remove the flat iron steak from the heat and let it rest on a cutting board for 5-10 minutes. This resting period allows the juices to redistribute, ensuring a juicier steak.

6. Slice and Serve:

Slice the flat iron steak against the grain into thin strips for maximum tenderness. Serve with your favorite sides and consider drizzling with a bit of high-quality olive oil or sprinkling with flaky sea salt for added flavor.

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