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.
Simon Briscoe (verified owner) –
Flat iron steaks where excellent. Great quality and cooked beautifully
Brian Kennedy (verified owner) –
Excellent. Will definitely buy again
May Woolford (verified owner) –
One of my favourites
Raymond (verified owner) –
Ruth Neal (verified owner) –
Andrea Boyce (verified owner) –
Trevor Endean (verified owner) –
Virginia Tam (verified owner) –
Robin Hall (verified owner) –
Robert Brade (verified owner) –
I want to comment but do not require it publishing as I believe in Grid Iron.
One steak was perfect and the cooking instructions on your site worked well and has given me confidence to tackle muscle steaks.
The other steak had a large lump of gristle running all the way through it. As the first one worked so well we cooked it the same way but it would have been better to cut it up and remove the gristle first
Julia Drinkhall (verified owner) –
Excellent when cooked really rare as recommended by all good chefs.
Julia Green (verified owner) –
Sachiko Rocca (verified owner) –
The steaks have juicy, rich flavoured.
Michael Potts (verified owner) –
Melinda Anderson (verified owner) –
Looks great but haven’t eaten it yet.
Saving for new year
If it’s as good as the mutton I will be very happy