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Free Range Beef Flat Iron Steaks

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Free Range Beef Flat Iron Steaks
A popular "new" cut of Steak that is cheaper and surprisingly more flavourful than some more expensive steaks. Flat Iron Steaks initially gained popularity in the US and have now come into very fashionable demand here.
It was given its name because the Steak muscle is the same shape as the plate of an old fashioned flat iron. 
Also known as Butler's Steak, Oyster Blade Steak, Top Blade Steak, Feather Steak, Book Steak, Lifter Steak, Petite Steak  - depending where you are - the Flat Iron Steak was developed by teams at the University of Nebraska and the University of Florida in the early 2000’s.
Flavourful and relatively tender
The problem presented to these researchers was what to do with a waste cut of beef from the shoulder of the cow. Though a flavourful and relatively tender cut of meat, the top blade roast has a serious flaw in the middle of it; an impossibly tough piece of connective tissue running through the middle.
So after developing a method for cutting and presenting this steak, these friendly scientists have offered to us an amazing cut of Beef. More than that, they have developed a nearly perfect steak for the grill. The Flat Iron is uniform in thickness and rectangular in shape.
The only variation is the cut into the middle of the Steak where the connective tissues have been removed.
A perfect candidate for grilling
Also like Flank, Flat Iron Steaks are cut with the grain revealing long, parallel, evenly spaced muscle fibres. Although the cut should really be too tough to grill, by slicing the meat against the grain we shorten the tough muscle fibres and tenderize every slice. Which means it's a perfect candidate for grilling. 
Deep, rich flavour
The Flat Iron Steak has a deep, rich beefy flavour wiith a bit of a bite - which makes it perfect not only on its own, but also as meat for many dishes. It is very similar to any of the Flat Steaks so anything calling for Skirt, Flank, Bavette or Onglet Steak will benefit from a Flat Iron Steak.
Relax into tenderness
Dry-aging in our own state of the art Maturation Rooms enables the grain of the meat to relax into tenderness, then to darken, and to finally lose excess moisture - resulting in more concentrated beefy flavours and textures
This cut is best grilled over a medium high heat. We don't suggest going as hot as possible unless you have chosen a particularly thin cut. We like to get them thick so grill or fry at a little lower temperature to keep from charring the outside before it heats through the middle.
Like any non-loin Steak, the Flat Iron also benefits from marinating and is best if it isn't cooked too well beyond medium.
Apart from our basic How to Cook tab - and the Related Recipes listed there - you may also want to consider these recipes:
Peppercorn Rubbed and Griddled Flat Iron Steaks
For those who love their Peppered Steaks
Cooking time : 15 mins
Grilled Flat Iron Steaks with Pistachio Pesto Butter
Unashamedly rich
Cooking time : 8 mins
Whiskey glazed Flat Iron Steaks with grilled Potatoes
An American speciality
Cooking time :35 mins
Flat Iron Steaks with Barbecue Sauce
Date infused lip-smacking flavour
Cooking time : 30 mins
Flat Iron Steak in red wine Marinade
Tastes and looks awesome
Cooking time :10 mins
Whatever your choice - do enjoy this relatively new and absolutely delicious Thrifty Cuts discovery

Size: 1 x 200g
Our Price: £4.80
Ingredients & Allergens

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