FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Tender native breed beef flat iron steaks, cut from the featherblade and trimmed by our butchers for a fine-grained steak with deep beef flavour.
Flat iron is quick to cook, good value for its eating quality, and best served rare to medium rare. Sear hard, rest well, then slice across the grain.
Price range: £16.90 through £20.23
It comes from the featherblade, a muscle from the shoulder of the animal. The shoulder does plenty of work, which gives the beef real depth of flavour. Once the central seam is carefully removed, the remaining steak is tender, neat and fine grained.
That makes flat iron different from many other forequarter cuts. It has more character than fillet, but it is easier to cook than some of the looser-grained cuts such as skirt or onglet. It is lean, but not bland. The natural marbling helps keep it juicy when cooked properly.
These steaks suit fast, high-heat cooking. Use a heavy frying pan, cast iron skillet, plancha, hot grill or barbecue. The aim is to build a good crust on the outside while keeping the middle pink.
Flat iron is best served rare to medium rare. If it is pushed too far, it can become firm and dry. For best results, aim for around 54–57°C in the thickest part, then rest before slicing.
Always slice flat iron across the grain. This makes a noticeable difference to tenderness.
Serve it as a steak supper with chips, mushrooms or salad. It also works well sliced for steak sandwiches, tacos, salads, rice bowls or sharing boards. A simple herb butter, peppercorn sauce or chimichurri is enough.
Each pack contains two steaks. Choose 2 x 284g for two generous portions, or 2 x 340g for larger appetites or sliced sharing.
Delivered fresh and suitable for home freezing.
Remove the steaks from the fridge 30 minutes before cooking.
Pat dry and season well with sea salt.
Heat a heavy pan, grill, plancha or barbecue until very hot.
Cook for around 2–4 minutes per side, depending on thickness and how you like your steak.
For medium rare, aim for an internal temperature of 54–57°C.
Rest for 5–8 minutes before slicing.
Slice across the grain and serve straight away.
Do not overcook flat iron. It is at its best rare to medium rare.Flat iron is a useful steak to understand because it sits between familiar premium steaks and the more characterful butcher’s cuts.
Compared with fillet, flat iron has more beef flavour and a little more bite. Fillet is softer and milder, while flat iron gives you a meatier eating experience.
Compared with ribeye, flat iron is leaner and less rich. Ribeye has more internal fat and a buttery finish. Flat iron is neater, slightly firmer and better suited to quick cooking and slicing.
Compared with bavette, flat iron is more even in shape and usually finer grained. Bavette has a looser texture and a deeper, almost steakhouse-style character. Both should be cooked hot and fast, rested well, and sliced across the grain.
Choose flat iron if you want a tender, full-flavoured steak that cooks quickly and offers excellent value for its eating quality.
Answers to common questions about flat iron steak, including how to cook it, how much each pack serves and whether it can be frozen.
Flat iron steak is cut from the featherblade, a well-worked shoulder muscle. Once carefully seam-cut, it becomes a tender, even steak with good beef flavour.
Yes. When properly trimmed and cooked quickly, flat iron is surprisingly tender. It is not as soft as fillet, but it has more flavour and better value.
Cook it hot and fast in a pan, on a barbecue or under a grill. Sear both sides, rest well, then slice across the grain.
Flat iron is excellent as a quick steak, sliced for salads, steak sandwiches, tacos, rice bowls or sharing boards.
Serve medium-rare to medium for the best texture. Rest it for several minutes, then slice across the grain to keep it tender.
Yes. Your steak is cut fresh and packaged to freeze. Freeze on arrival or keep chilled and use within the date shown on the pack.
Flat iron is leaner than ribeye and usually better value than sirloin. It has a deep beef taste but needs careful slicing across the grain.
Yes. It works very well over high heat on a barbecue or kamado. Sear quickly, avoid overcooking, rest, and slice thinly.
Jackie Lawson (verified owner) –
My first order of this steak Just so good restaurant quality at home So impressed with how all the products arrived in the special box with ice packs Definitely will be ordering again
William Smith (verified owner) –
Alan Wardle (verified owner) –
Alison Hinton (verified owner) –
Will be eating these tomorrow but look great
Amanda Robbins (verified owner) –
Nichola Jordan (verified owner) –
One of these stakes was well deserved of five stars. Excellent, succulent, very lean, tasty and lovely and tender.
Unfortunate the other one totally different, lots of sinew and wastage. A shame.
Simon (verified owner) –
Family loved this. Good size and great cooking this.
Christine Booth (verified owner) –
First item I have tried in my delivery. I was amazed at the huge pieces of steak. It was absolutely delicious and so flexible..
Very pleased so far!!
Anthony Hayhurst (verified owner) –
Very tasty easy to cook and melt in the mouth.
Robert Bruce (verified owner) –
These steaks were absolutely delicious. Tender, juicy and packed with flavour, they were a vast improvement on the slightly underwhelming bavette steaks we had a few days ago.
reena (verified owner) –
Norma Sutcliffe (verified owner) –
Best flat iron we’ve had – needs a little more care in the cooking but well worth the effort. Good flavour.
Jordan Bell (verified owner) –
Great cut, great taste, great price!
Paula Mallett (verified owner) –
Stephen Allen (verified owner) –