Native Breed Beef – Flat Iron Steak

Our butchers tips

The flat iron steak has become hugely popular over recent years. For those who’ve discovered it and how to cook it, it provides a less expensive alternative to “premium” steaks.

This steak is taken from the ‘feather’ muscle in the shoulder section. This part of the animal is traditionally used for slow cooking as it is hard working and potentially tough. This muscle development results in great flavour. Our butchers remove any gristle from the muscle, leaving a beautifully marbled lean steak. It’s also sometimes called a Butler’s steak or a flat tender steak.

Although the Flat iron steak is from a lean and tender muscle if you over cook it, it will become tough. It’s best cooked rare or medium rare in our recommended method (very hot pan or grill; both sides sealed and rested well in a warm place).

This is a great lean cut, if you are looking for something else lean, try a bavette steak. If you prefer your steak to be well done, try a rib eye.

Our beef is grass fed, native breed beef from North Yorkshire. The cattle grow slowly to reach maturity, putting on weight naturally. This makes the beef have a great depth of flavour and healthy fat content. The Ashbridge family who farm our beef do so in a traditional way with animal welfare as a priority.

When you buy flat iron steak from us you can be sure that you’re getting the best quality, freshly cut.

Characteristics of flat iron steak:

Flavour and Texture: Flat iron steak is well-marbled with intramuscular fat, which contributes to its rich, beefy flavour. It has a fine-grained texture and is considered one of the more tender cuts of beef, especially when cooked properly.

Preparation: Flat iron steak is versatile and can be prepared in various ways. It can be grilled, pan-seared, broiled, or cooked in a cast-iron skillet. The key to achieving the best results is not to overcook it, as it can become tough if cooked beyond medium-rare to medium.

Cooking Temperature: For optimal tenderness and flavour, it’s recommended to cook flat iron steak to an internal temperature of around 54-57°C for medium-rare. Use a meat thermometer to ensure precise cooking.

Serving: Once cooked, flat iron steak is often sliced thinly against the grain, which helps to maximise its tenderness. It can be served on its own or with various accompaniments, such as a sauce, vegetables, or a side salad.

Marinating: While flat iron steak is great on its own, marinating it can enhance its taste and tenderness. Common marinade ingredients include olive oil, garlic, herbs, and acidic elements like vinegar or citrus juice. Marinating for a few hours or overnight can add depth to the flavour.

Affordable Alternative: Flat iron steak is typically more affordable than premium cuts like ribeye or fillet, making it an excellent choice for those looking for a delicious steak without breaking the bank.

Popular Dishes: Due to its versatility and rich flavour, flat iron steak is often used in various dishes, such as fajitas, stir-fries, steak sandwiches, and salads.

Here are some popular methods for cooking flat iron steak:

Grilling:

Preheat your grill to medium-high heat.
Season the flat iron steak with salt, pepper, and any desired spices or marinades.
Place the steak on the grill and cook for about 3-5 minutes per side for medium-rare, adjusting the time based on your desired level of doneness.
Use a meat thermometer to check the internal temperature, aiming for 54-57°C for medium-rare.
Let the steak rest for a few minutes before slicing and serving.

Pan-Searing:

Heat a cast-iron skillet or heavy-bottomed pan over high heat.
Season the flat iron steak with salt, pepper, and any desired seasonings.
Add a small amount of oil to the hot pan and place the steak in it.
Sear the steak for 3-5 minutes per side for medium-rare, adjusting the time as needed.
Use a meat thermometer to check for the desired internal temperature.
Allow the steak to rest before slicing.

Sous Vide (Precision Cooking):

Vacuum-seal the seasoned flat iron steak in a plastic bag.
Preheat a sous vide water bath to your desired doneness temperature (e.g., 54°c for medium-rare).
Cook the steak in the sous vide bath for several hours, typically 1-4 hours depending on thickness.
After sous vide cooking, sear the steak briefly in a hot pan or on a grill for a nice crust before serving.

Stir-Frying:

Cut the flat iron steak into thin strips.
Heat a wok or large skillet over high heat with a small amount of oil.
Quickly stir-fry the steak with your choice of vegetables, seasonings, and sauces until it’s cooked to your desired level of doneness, which should only take a few minutes.

Slow Cooking (Braising):

Cut the flat iron steak into smaller pieces or cubes.
Sear the steak in a hot pan with oil until browned.
Transfer the seared steak to a slow cooker along with other ingredients like broth, vegetables, and seasonings.
Cook on low for several hours until the steak becomes tender and can easily be pulled apart with a fork.

Choose the cooking method that best suits your taste and equipment, and don’t forget to let the steak rest before slicing and serving for optimal flavour and juiciness.

Here are some suggestions for using flat iron steak from famous chefs:

Bobby Flay’s Coffee-Rubbed Flat Iron Steak:

Bobby Flay, a renowned celebrity chef, suggests a coffee-rubbed flat iron steak. Mix ground coffee, brown sugar, chilli powder, and other spices to create a flavourful rub. Coat the steak generously with the rub and grill it to your desired level of doneness. The coffee adds depth and smokiness to the steak’s flavour.

Gordon Ramsay’s Chimichurri Flat Iron Steak:

Gordon Ramsay recommends serving flat iron steak with a vibrant chimichurri sauce. Grill or pan-sear the steak, then top it with a homemade chimichurri sauce made from fresh parsley, cilantro, garlic, olive oil, red wine vinegar, and red pepper flakes. The sauce’s bright and tangy flavours complement the rich steak.

Jamie Oliver’s Flat Iron Steak Stir-Fry:

Jamie Oliver suggests using flat iron steak in a quick and flavourful stir-fry. Cut the steak into thin strips and stir-fry it with colourful bell peppers, broccoli, ginger, garlic, and your favourite stir-fry sauce. Serve over rice or noodles for a delicious and easy meal.

Alton Brown’s Flat Iron Steak with Blue Cheese Sauce:

Alton Brown, known for his scientific approach to cooking, recommends pairing flat iron steak with a creamy blue cheese sauce. Grill or sear the steak to perfection, then drizzle it with a rich sauce made from blue cheese, heavy cream, and a touch of Dijon mustard. The tangy and creamy sauce complements the steak beautifully.

Ina Garten’s Flat Iron Steak with Coriander Sauce:

Ina Garten, the Barefoot Contessa, suggests a fresh coriander sauce to accompany flat iron steak. Grill or fry the steak and serve it with a zesty sauce made from fresh ccoriander, garlic, lime juice, and olive oil. The sauce adds a burst of citrusy, herbaceous flavour to the dish.

Emeril Lagasse’s Flat Iron Steak with Creole Mustard Sauce:

Emeril Lagasse, known for his Creole and Cajun cuisine, recommends a Creole mustard sauce for flat iron steak. Sear the steak, then prepare a sauce using Creole mustard, mayonnaise, horseradish, and a dash of hot sauce. The sauce provides a tangy and slightly spicy kick to the steak.

These famous chefs’ suggestions showcase the versatility of flat iron steak and how it can be paired with a variety of sauces and flavour profiles. Feel free to try these recipes or use them as inspiration to create your own unique flat iron steak dishes.

COOKING INSTRUCTIONS & RECIPES

How to Cook Flat Iron Steak

Flat Iron Steaks with Olive Tapenade.

WARNING
Flat iron can be tough and dry if overcooked. Try to avoid cooking more than medium-rare.

An instant read thermometer will be the best way to test for how well cooked it is. Stick the thermometer into the thickest part of the steak. It should read 55°c or under.

Nutritional Information for Flat Iron Steak

Here is some approximate nutritional information for a an 85g cooked flat iron steak:

Calories: 180-210 calories
Protein: 25-27 grams
Total Fat: 8-10 grams
Saturated Fat: 3-4 grams
Monounsaturated Fat: 4 grams
Polyunsaturated Fat: 0.5 grams
Cholesterol: 70-80 milligrams
Iron: 2-3 milligrams
Zinc: 3-4 milligrams
Vitamin B12: 1-2 micrograms

Please note that the exact nutritional content may vary depending on factors such as the cut of the steak, preparation method, and any seasonings or sauces used during cooking. Additionally, the size of your serving will impact the nutritional values.

Flat iron steak is a good source of high-quality protein, iron, and several essential vitamins and minerals. It’s relatively lean compared to some other cuts of beef, making it a popular choice for those looking to enjoy steak while watching their fat intake. However, the fat content can vary depending on the marbling of the steak, so it’s a good idea to trim any excess fat before cooking if desired.