Beef

Beef Flat Iron Steak

More delicate and finely textured than the Bavette, Flat Iron, or butler's steak, is one of the best value cuts of steak available.

This steak is named after the old fashioned flat irons, which it looks just like. Cut from the shoulder of the animal, this quick cooking lean cut is delicate yet flavoursome. It's delicious cooked fast in a griddle pan and can take well to plenty of flavour from marinades.

Flat iron slices beautifully into strips that are refined and delicate.

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Cooking & storage

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

This steak is best cooked in a cast iron griddle pan to achieve those wonderful bar marks.

heat the pan over a medium high heat until it is almost smoking. Dry your flat iron steak, brush some high smoke point oil on your steak and season well with salt.

Lay away from you into the pan and turn grill on both sides for 3 minutes a side for medium rare.

Remove and rest for 5 minutes before slicing across the grain.