It was easy to prepare, easier to cook, and it behaved like they said it would.

I hope you like my version of the Flat Iron Steak, 2015’s Steak of the Year!

First, a little info about the Flat Iron Steak

Cut from the shoulder, with the grain from the leg of the animal, the flat Iron Steak, AKA in the UK & America called a butlers’ steak or in Australia & New Zealand as oyster blade steak

The more the muscle is worked, the more flavour it contains. Therefore, coming from the shoulder of the animal, an area that works a lot, the Flat Iron is tasty!  It produces a rich, buttery flavour that can be a bit tough IF the gristly fascia membrane is not removed. Flat iron steaks usually have a significant amount of marbling, ensuring your steak stays moist no matter how you cook it.

• 1 Flat Iron Steak – about 2 to 3lbs
• Salt & Pepper
• Olive Oil
• Tarragon
• Smoked Paprika

To Prepare:

Thaw the steak in the Fridge, once it is fully thawed, cut it in half lengthwise and remove the fascia membrane from the centre. It runs the length of the steak. I used kitchen scissors and it took just few minutes to cut the membrane out.  I saved it because it had a nice thin layer of beef on it to use the next time I make beef stock!

• 1st Photos shows the membrane inside the steak
• 2nd Photo shows me cutting out the membrane
• 3rd Photo shows the membrane that was cut out of the steak

I cut the large steak from each side of the membrane into single serving pieces. Before grilling, baking or frying, coat the steak with olive oil and season with salt, pepper, tarragon and smoked paprika. (I like these spices on this cut, you will be surprised how awesome it tastes!)

TENDERNESS TIP – Cook from room temperature! It takes about ½ hour to warm up to room temperature from the fridge.

Cook to your preferred “doneness”; rare, medium rare or well done.   I want well done because I am going to cook this steak now for the newsletter but heat it up later for supper or breakfast, so it will be well done after the second heat up anyway.  AND, I wanted to see just how tender it is at well done.

You can use a frying pan or skillet, grill or on a cookie sheet in the oven.

TENDERNESS TIP – Once you remove it from the heat, cover it, and let the steak rest for 10mins. This lets the meat rest, covering it keeps it hot, and allows the steam and juices time to flavour up!

I sliced my steak and ate it cold with some tomato and horse radish, so did the neighbour who stopped in for a coffee. Froggy(AKA Wayne) tells me “its pretty dam good!” He’s a character!

Even at Well Done, this steak was moist and tender and really tasty.  Froggy noticed the tarragon, and said he doesn’t think he has it before, but he liked it.

We hope you enjoy it too!