Beef Flat Iron Steak is taken from the ‘feather’ muscle which is in the forequarter. External gristle from the muscle is removed leaving nicely marbled lean steak. Best cooked rare or medium rare. Great value for £money & very tasty. Beef Flat Iron Steak also known as Blade steak, Featherblade steak or Top Blade steak Please see our recipes section below on ‘How to Cook the Perfect Steak’ and also our Farmers details where our Beef is from this week What Else Could I Use? If you like your steak with lots of flavour, you could also choose a Denver Steak, or try a rib-eye.
All you need to cook restaurant quality steak at home.
If ordering a steak is your ‘go to’ when you’re eating out, but you lack the confidence to cook it at home, here are our top tips to cooking the perfect steak....
Ribeye steaks are always juicy and tender, thanks to the generous marbling. Pair your ribeye steak with your choice of sauce for a truly satisfying meal. Also fine for Rump, Sirloin, Flat Iron & other steaks
PREP TIME: 10
COOK TIME: 5