Flat Iron

British Beef

2 x 200g Steaks

What is a Flat Iron Steak

Flat Iron steak is cut from the Feather Blade muscle, which is next to the shoulder blade.

Flat iron steaks are produced by carefully cutting horizontally through the middle of the Feather Blade and removing a thin layer of silver gristle.

If this is done properly, it will leave two rectangular shaped steaks that resemble old fashioned metal flat irons, which is where the name comes from.

Flat iron steaks may contain some marbling, and are often scored on the top, and sometimes bottom, of the steak, in a 'criss-cross' fashion.

When you score the steak, it helps to break down any connective tissue that may be left, but is mainly employed as a technique to increase the surface area of the steak. This will allow for quicker cooking times over higher heat.

Scoring will also help to stop the steak from curling whilst cooking, and the increased surface area will also encourage a more even cook in the meat.

How to Cook a Flat Iron Steak

First of all, your flat iron steak should be cooked medium-rare at most. If you're into well done steaks, then this isn't the right cut for you. You'd be better off choosing a sirloin.

The best way to cook flat iron steak at home is on a cast iron griddle or better still, on the coals.

Bring the steak to room temperature for ten minutes.

Brush lightly with oil, season with sea salt and add the steak to the hot pan.

Cook for about 5-6 minutes, turning once halfway through. For medium rare, you want to be aiming for a temperature of around 55oC.

Leave the meat to rest on a warm plate for another 10 minutes to allow the juices to redistribute throughout the meat.

Cut the steak into thin strips across the grain.

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