Operating a pair of Mavericks Restaurant & Bar locations in the Detroit, Michigan area, Brian Fettner has created a classic American menu and a unique and extensive lineup of craft beers and cocktails. One of the popular items on Brian Fettner’s menu is the steak frites, a grilled and sliced marinated flat iron steak served along with french fries, garlic aioli, and steamed broccoli. Known as the second-most tender cut after the filet mignon, the flat iron steak is cut from the shoulder of the steer. It is carved from a section that includes the chuck and the top blade muscle. Chuck meat tends to be tough and lean, with connective tissue making it ideal for a slow cooking technique such as braising. While the flat iron shares the leanness component, its specific cut avoids the connective tissue, making it extremely tender and flavorful. Well-marbled, top blade roasts are limited to a yield of four 4-ounce teaks for each steer and highly sought after. In the hands of a quality chef, cooked to medium-rare, the flat iron steak will present the tender, fork-ready texture of the filet mignon, along with the bold flavor of a New York Strip.

1. Brian Fettner

2. Operating a pair of Mavericks Restaurant & Bar locations in the Detroit,
Michigan area, Brian Fettner has created a classic American menu and a
unique and extensive lineup of craft beers and cocktails. One of the
popular items on Brian Fettner’s menu is the steak frites, a grilled and
sliced marinated flat iron steak served along with french fries, garlic aioli,
and steamed broccoli.

3. Known as the second-most tender cut after the filet mignon, the flat iron
steak is cut from the shoulder of the steer. It is carved from a section that
includes the chuck and the top blade muscle. Chuck meat tends to be
tough and lean, with connective tissue making it ideal for a slow cooking
technique such as braising. While the flat iron shares the leanness
component, its specific cut avoids the connective tissue, making it
extremely tender and flavorful.

4. Well-marbled, top blade roasts are limited to a yield of four 4-ounce
teaks for each steer and highly sought after. In the hands of a quality
chef, cooked to medium-rare, the flat iron steak will present the tender,
fork-ready texture of the filet mignon, along with the bold flavor of a
New York Strip.