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Flat Iron Steak

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Flat Iron Steak

The flat iron steak is cut from a relatively tender muscle at the top of the shoulder, known as the chuck. The best way to cook it is either rare or medium as it has a tendency to become tough if overcooked.

Allow your flat iron to come up to room temperature if possible before cooking, for a 280g steak this will be around 40 minutes.

If possible use a cast iron frying pan or grill plate, I prefer one without any ridges as this allows more of the steak to sear and come into contact with the hot pan. Give your steak a couple of good bashes with the pan, to flatten it slightly, and make a few surface cuts, with a sharp knife, to further increase the surface area. We want to get as much surface area in contact with the pan as possible to give us plenty of flavour.

Put your pan onto a high heat to warm up, you need it to be hot enough to sear the steak instantly without losing heat. This will probably take around 10 minutes.

While the pan is heating, pat your steak dry. We need a dry surface to come into contact with the pan to get good browning. Once dry add some fine sea salt, just before adding to the pan. Don’t use pepper at this stage as it has a tendency to burn.

Place your flat iron in the heated pan, you’ll hear a sizzle as the steak hits the pan and that’s what tells you it’s hot enough. Cook the steak for a minute or so and then flip it and nove it to another part of the pan. Keep doing this throughout cooking in order that your always cooking at the maximum temperature. If the steak is burning rather than browning, take the pan from the heat and allow it to cool slightly before continuing.

As a rough guide you will need around 4-5 minutes per side to get to medium rare. When you’re happy, place the flat iron on a cutting board, add some pepper or other seasoning and allow it to rest for 5 minutes or so. Cut the steak across the grain to make it easier to chew.


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Flat Iron Steaks

Our flat irons are cut from 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.

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INGREDIENTS

280g flat iron steak dry aged and grass fed
A cast iron pan

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.

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