Flat Iron Steak

Store raw steak tightly wrapped in its original packaging or butcher paper. Once cooked, store leftovers in an airtight container.

This cut benefits from marinades, but its natural flavor is also excellent on its own.

Sear on high heat for a nice crust, then finish cooking to your desired doneness.

Slice against the grain for maximum tenderness.

Garlic mashed potatoes

Roasted asparagus or broccoli

A robust red wine like Cabernet Sauvignon or Malbec

Chimichurri sauce or a simple steak sauce

Overcooking, which can make even tender cuts tough.

Not letting the steak rest after cooking, causing juices to run out.

Slicing with the grain, which results in a chewier bite.