This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.
Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored, and juicy. Best when cooked to no more than medium doneness.
Reviews
There are no reviews yet.