The flatiron steak here is sure to curl your toes. It's a quantum leap richer than most steaks, woven as it is with a harness of fat that melts and leaches into the meat fibers. It relegates the bulk of prime beef to the sub market sector in one clean cut. It's called akaushi beef—allegedly a few cuts above prime, and this meat is so lustrous and rich, so rippled with complex layers of flavor tethered to smooth textures, it's like eating foie gras. It sweats an extracted nuttiness not unlike a dry-aged rib eye—an arresting plate of rich meat that is so creamy you'll want to shuck the steak knife and opt for a straw.
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