At Ferme d'ORée, we raise an exceptional grass-fed Angus beef. Our secrets? First, we are probably the only farm in Québec that found a way to properly finish animals on grass. And that changes everything. Second, we work with the best Angus genetics from all over the world. Our cows are the best at what they do. At the Atelier d'ORée, we process these animals with care and respect, and we dry-age your beef to perfection.

Best grass fed steak ever? Find out for yourself. Definitely in our top 3. This specialty cut is beginning to gain popularity for being a rich and flavorful steak.

The flat iron steak is a nicely marbled cut harvested from the beef shoulder. When cooked properly, this cut is tender and juicy. The best way to cook this cut is grilling or searing on a flaming hot grill or pan.

Flat iron steak with cowboy butter

Season steak with salt and pepper. Sear one side on high heat for about 5 minutes and flip over. Grill until it reaches your desired doneness temperature (3-4 minutes). For rare, stop grilling at 115-120 F, medium rare 120-125 F, medium 135-140 F. Let rest for 10 minutes.

When paired with cowboy butter, this steak is out of this world.

Cowboy butter recipe :

Bon appetit!