Steak de faux-filet

Cooked one of these up tonight and the marbling on the flat iron made it ridiculously juicy without any extra oil. Honestly, the cut from the upper shoulder blade is way more tender than I expected for a steak this affordable. Will be ordering again.

Took a chance on this cut since I’d never tried bison before, and the filet from the upper shoulder blade is ridiculously tender. Seared it hot for about four minutes per side and it came out juicy with a rich, clean flavor that beats most beef I’ve had. Already planning my next order.

I’ve cooked a lot of steaks, but the fileting on this flat iron is what sold me—it’s so even that it sears uniformly every time, and the flavor from that shoulder blade cut is genuinely rich. It’s become my go-to for a weeknight dinner when I want something that feels like a restaurant meal without