The flat iron steak is becoming increasingly popular in our kitchens and is considered by some to be the best cut of beef. Cut from the shoulder (or chuck) of the cow, this nicely marbled steak is also known as the butler’s steak in the UK, or the oyster blade steak in Australia and New Zealand. The flat iron is a great alternative to more expensive steaks and is regarded as being tender and full of flavour – if cooked properly!
What is a flat iron steak?
The flat iron steak, having taken its name from the old-fashioned metal flat iron it resembles, was originally part of the top blade roast. In this popular cut of meat, tough connective tissue runs through the centre, but once this is removed it is separated into two pieces, each of which can be treated as a distinct cut of beef. One of these is known as the top blade steak, while the other is the flat iron steak. The flat iron has a rectangular shape, is typically uniform in thickness and has a good amount of marbling, making it particularly well-suited to grilling. It has a rich, beefy flavour and is a good source of protein, zinc and iron.
Cast-ion pan or griddle is best for cooking flat-iron steak
So, how do you cook a flat iron steak to perfection? This cut of beef does have a tendency to become tough if overcooked, so it’s best to cook it either rare or medium. If possible, you should use a cast iron frying pan or a griddle – one without ridges works particularly well as this makes it easier to sear more of the steak.
For best results, we’d recommend searing your steak with duck fat. Duck fat will help to build a perfect crust on the outside of the steak and enhances its natural flavours beautifully for a rich and delicious piece of meat. It would also be beneficial to allow your flat iron to reach room temperature before cooking, which should take around 40 minutes.
Follow the below instructions from the experts at The Dorset Meat Company to cook a restaurant-quality flat iron steak at home:
- Remove your flat iron steaks from the packaging and pat them dry before bringing them to room temperature (around 20°C).
- Allow your pan or griddle to preheat at a high heat for around 10 minutes.
- While the pan is heating, season the meat with some fine sea salt. Leave the pepper for now, as it has a tendency to burn if you use it too soon.
- Place your flat iron steak in the heated pan – you’ll know it’s hot enough if the meat starts to sizzle. Avoid cooking more than two medium steaks at a time in one pan, otherwise you may overcrowd the base.
- Massage with just enough duck fat to create a very thin layer over each steak – you don’t need much.
- Cook your steaks over a high heat, turning each one once a crisp golden outer crust has formed. If the steak is burning rather than browning, take the pan off the heat for a moment and allow it to cool slightly before continuing.
- Cook each steak for around 4-5 minutes per side to get to medium rare. The meat will become firmer as it cooks, so you can test how well done it is by gently pressing on it with your thumb. For a medium rare steak, it should feel tender, but with a little resistance.
- Once you’re happy, place each flat iron on a chopping board and add some pepper or steak seasoning.
- Allow the steaks to rest in a warm place for around 5 minutes, before cutting diagonally across the grain into thin strips.
