What is Flat Iron Steak?
Flat iron steak has gained in popularity over the last few years and has steadily become one of our customers favourite steaks. I have to say, for me personally, I would say it is my favourite steak. They are tender, juicy and have a great depth of flavour especially when they have been properly butchered and matured (we mature ours for at least 7 days). You might have even seen Flat Iron steaks on restaurant menus recently, which is testament to the quality of the cut, and when compared to the more well known steaks, Flat Iron steaks are a fraction of the cost.
What is Flat Iron Steak
Flat Iron steak is cut from the featherblade muscle (next to the shoulder blades), which is basically an old fashioned cut of braising steak. Flat Iron steaks are produced by carefully cutting through the middle of the featherblade and removing a layer of gristle. When done properly this leaves two large rectangular shaped steaks that resemble old fashioned metal flat irons (hence the name). You will notice a good amount of marbling running through the meat, which helps create a tender and juicy steak with a great flavour. Superb on the grill, and even better on the BBQ.
For best results, cook medium-rare to bring out the natural sweetness.