Flat Iron Steak 1 x 225g

£6.20

Flat iron steak is a modern cut, which butchers trim from the the featherblade (or spale bone) shoulder of beef. This makes it good value. The resulting flat iron steak is easy to cook and great to marinate. This produces a flavourful portion of meat, though it is slightly tougher than other cuts. You can cook flat iron quickly or slowly, depending on the recipe.

 

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Some suggest that flat iron steak should be lightly coated with olive or other oils before cooking. However, this tends to create unwanted smoke. We think the best way is to cook the steak in a hot, non-stick skillet for about 3-4 minutes on each side. Season it from a height while it’s resting.

 

We source local meat from farms in Wiltshire, Somerset and the South West, and make sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.

 

Even the best meat still requires expert preparation, so we work with master butchers who ensure our flat iron steak is carefully aged in ideal conditions. We never take short cuts and our insistence on such methods is central to maintaining the quality you have come to expect.

 

We vacuum pack our flat iron steak to keep the meat fresh for longer. This also means it is suitable for home freezing. If you choose to freeze your meat, make sure you leave plenty of time for it to thaw properly. The easiest way is simply to leave it in the fridge overnight.

 

Cooking instructions:

  • Remember to remove your beef flat iron steaks out of the packaging, pat dry and bring to room temperature

  • Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil

  • Season the meat just prior to cooking

  • Don’t overcrowd the cooking base, a couple of medium sized steaks or per pan

  • Massage with a little duck or goose fat, creating a very thin layer over the meat

  • Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed

  • Cook 4 to 5 minutes each side for medium rare

  • Finish by adding a large knob of butter when frying or on the griddle
  • Leave to rest in a warm place at least 5 minutes before carving
  • The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back

 

This product has a shelf life of 12 days from the date of delivery.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.