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Select a Cut for Proper Preparation

Proper cooking begins with understanding the cut. Each guide below outlines preparation, internal temperatures, and resting methods so that what leaves our counter is finished correctly in your kitchen.

Flatiron Steak

Second Only to Tenderloin in Tenderness

About the Cut

Cut from the shoulder, the flat iron is exceptionally tender with balanced marbling. It offers richness without heaviness and handles high heat well when cooked properly.

How to Cook It Properly

Preparation

Remove from refrigeration 30–40 minutes before cooking
Pat dry
Season with salt and freshly ground pepper

Cooking Method

Sear over high heat (cast iron or grill)
3–4 minutes per side for medium-rare
Target internal temperature: 125–130°F

Resting

Rest 8–10 minutes
Slice against the grain

Important

This cut is forgiving but should not be overcooked.

This Is Butchery, As It Should Be.

Teodora’s is for people who care how their food is raised, handled, and prepared.

For those who value trust over speed.

And for customers who believe quality is worth doing properly.

If that sounds like you, you’re in the right place.