Flat Iron Steak

Premium British, or Irish, Flat Iron steak, cut from the featherblade muscle (next to the shoulder blades). Flat Iron's are produced by carefully cutting through the middle of the featherblade muscle and removing a thin layer of gristle. This leaves two large rectangular shaped steaks that resemble  old fashioned metal flat irons (hence the name), which we mature for at least 7 days. A tender and juicy steak that is a great alternative to more expensive cuts. Best cooked medium rare to bring out the natural sweetness. Choose from:

• 8oz, or 
• 10oz.

Visit our 'Ask The Butcher' blog for answers to questions like What Is Flat Iron Steak?

How to Cook Flat Iron Steak

Remove steak from packaging and rest at room temperature for 10 minutes before cooking. Season and brush with a little oil. Heat a dry frying pan until very hot and cook steak for 1 minute each side, reduce to medium heat and cook for following times:
Rare: 3-4 minutes each side
Medium: 5-7 minutes each side
Well done: 8-10 minutes each side
Allow meat to rest on a warm plate for 5 minutes.

*For more detailed information please view our 'How to Cook Perfect Steak at Home' Blog post.

What to do with Flat Iron Steak

Grill it, fry it in a little bit of butter, or better still pop it on the BBQ. Best Served medium-rare. Why not try our BBQ Flat Iron Steak with Herby Avocado Butter recipe for something really tasty.

Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.