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Buy Flat Iron Steak Online

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Kitchen Magpie Crockpot Flat Iron And Mushroom

Classic Steak Diane Recipe (Flat Iron Steaks with Mushroom Cream Sauce)

Against the grain of grilling, this recipe cooks it low and slow.

This results in a melt in your mouth steak, coupled with big flavored mushrooms and onions for a genuinely delicious heartwarming recipe that will warm the coldest of people in the remaining winter months.

Click here to see Kitchen Magpies recipe: Magpie flat iron and mushroom

Buying Flat Iron Steak

Readily available from butchers to supermarkets and online meat markets, you will have no problem tracking this cut down. Most will sell it in its various weights, and with or without the extra fatty bit if you fancy it.

If you choose to buy steaks online, you will be given a choice of good, better, or top-quality beef with varying prices. So be sure to understand what is right for you and your stance on cattle rearing and production.

Paying for higher standard accredited meat is always a good choice to support sustainable farming, is better for the environment, and usually means better flavor and presentation of the meat.

Ageing Flat Iron Steak

There is a long debate on how the flat iron steak should be aged whether dry or wet-aged.

The time of aging is also important and affects the quality of the steak. Almost all of the Michelin star chefs have a consensus that you should strike a balance between dry and wet aging and steak should be aged around 21 days in order to achieve the best taste and quality.

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Flavor Texture Fat Content And Tenderness

The Flat Iron has become popular for two main reasons. Its extensive marbling gives it plenty of flavor, and its tenderness.

The tenderness is a result of it being located towards the top of the shoulder, where it gets less exercise than the rest of the shoulder muscles.

There is no fat cap on it traditionally. Still, some butchers do now present it with some fat attached to give it extra flavor when cooking.

Is Flat Iron Steak Similar To Flank Steak


Since flat iron steak is not commonly used in the United States, therefore many people confuse these two different cuts of steak.

The major difference is the part of the cow where they are taken from.

So where does flat iron steak come from?

As of now, you all know that flat iron steak is taken from the chuck primal or shoulder area of the cow while on the other hand flank steak comes from the belly muscle of the cattle which is called flank primal.

Although both steaks taste delicious and tender, the flank is a bit leaner as compared to flat iron steak.

The fact that flat iron steak is denser and thick makes it best for medium-rare cooking, while on the contrary you can braise the flank steak, and this is considered bests for steak fajitas.

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How To Store Flat Iron Steak

As we all know, raw meat does not have a long shelf life which is why it is always recommended to cook flat iron steak immediately.

However, if you have bought plenty at one time and you want to store it then you can refrigerate it safely for three to five days.

Please bear in mind that whenever you intend to refrigerate the steak, it should be properly wrapped and there should be no air inside the packaging.

If you want to store it for a much longer period then you must keep it in a freezer rather than a refrigerator.

Also, it is better to remove the store packaging and rewrap the steak in a freezer bag or alternatively in a butcher bag before you can freeze it in the freezer.

Steaks that are frozen in the freezer can stay fresh for six months up to a year.

What Is Flat Iron Steak Where To Buy And How To Cook It

Flat iron steak is a well-marbled, rich tasting thick cut taken from the chuck primal, that would make you think it’s tough as old boots? But it’s surprisingly tender! Learn all about it, alternative names, how to cook it, where to buy it and more.

What is Flat Iron steak? If youve been to a great steak restaurant recently, theres a good chance youve seen the Flat Iron steak on the menu. If you havent, then you might be wondering it is, is it a good cut, and one you should explore?

In a nutshell, it delivers in both beefy flavor and succulent tenderness. Thick and uniform looking, it is perfect for grilling and is an outstanding looking steak with a distinctive character.

Steak connoisseurs have long chosen the likes of the porterhouse and fillet for a juicy, succulent meal and gasped at the price. But with flat iron, its possible to have the flavor and tenderness of a top-rated steak for an agreeable price.

In this guide, we will fill you up with flat iron facts, so you can understand what its all about, track it down and enjoy it in all its value for money goodness.

And at the end of this article, weve added our favorite way to prepare it and included a few of our favorite recipes for good measure. Enjoy!


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Portion Size: How Much Flat Iron Per Person

How much meat you need per person is dictated by their appetite and whether they decide to eat additional sides, or just fill up on the good stuff.

But for ease of reference, its available as a standard 8oz steak in most outlets, and this should be plenty for most people with just a small side of potatoes and vegetables.

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What Is Flat Iron Steak

Here is a brief but information-packed video overview of the cut, including butchering and cooking:

In brief, this another one of those steaks whereby the name gives us no clue as to what it is or where it comes from on the steer.

The name comes from its similar appearance to an old-fashioned flat iron that was heated on an open fire and used for ironing clothes. Nothing to do with cooking steak.

It is a thick cut that is uniform and rectangular in shape, with an average 8oz cut and around 1 inch thick, making it one of the most popular steaks for grilling. With its uniform thickness, it cooks evenly and quickly, making it a joy to slap on the grill.

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It comes from the chuck primal, which is right up front by the shoulder.

Originally attached to the Top Blade roast, this part of the animal was thought to be a tough cut that needed slow cooking.

That is until it was discovered that by removing the central fatty connective tissue, youre left with two distinctly different cuts of meat:

  • The Top Blade steak which is tough
  • The Flat Iron steak that is full of marbling for flavor and tenderness.
  • The appearance is similar to the Ribeye with its extensive marbling, a term that refers to the thin white strips of fat that run through the meat, and it is these intramuscular fat ribbons that give it an intense flavor.

    How To Cook Bbq Spice Rubbed Flat Iron Steak With Charred Vegetables


    1. Remove your steak out of the packaging, massage with a little beef tallow or chicken schmaltz, then sprinkle with F& Co spice rub and leave to marinade for up to 2 hours.

    2. Prepare a BBQ for direct grilling over high heat or a heavy based griddle pan until it sizzles when you add a drop of oil.

    3. Sear the steak on both sides over high heat creating a rich, dark crust then reduce to medium heat and continue to cook for 2 to 3 minutes each side for a medium rare steak. Press the steak with your thumb, it should have a slight spring to touch and a core temperature of 50°C before resting.

    4. Leave to rest in a warm place for half the cooking time before carving into thin slices across the grain and dress with fresh herbs and a squeeze of lemon.

    Serving suggestion:

    • Beef tomato salad, dressed with a shallot and red wine vinaigrette.
    • The Ingredients
    • 2 x Grass Fed Flat Iron Steaks
    • F& Co BBQ spice rub
    • 1 tsp. Beef tallow or Schmaltz
    • Selection of summer vegetables such as bell pepper, spring onion & courgette
    • Sea salt

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    Lifes Ambrosia Rosemary Balsamic Flat Iron

    Buy Flat Iron Steak Online

    This one will really tickle your taste buds with rich red wine and balsamic vinegar scented with rosemary, which makes for a delicious sauce that compliments the strong beef flavor.

    Be sure to use a good quality wine to reduce the sugar content, as you dont want it too sweet.

    Head here to see how fantastic it really is: Rosemary balsamic flat iron recipe

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    How To Cook Flat Iron Steak On A Grill Or Smoker

    It is best cooked on a hot grill or hob in a sizzling hot pan but take note reader, do not use a griddle.

    We want the meat to cook in its own fat from the marbling so that it retains all the flavor. A griddle drains the fat away from the meat, which means flavor and juiciness is compromised, and this is a meat crime no one should commit!

    Here is our simple guide to cooking your Flat Iron steak:

  • Pat the steaks dry and bring to room temperature.
  • Heat your grill to maximum heat, anywhere from 450-600f grill dependent.
  • Season with oil and salt and place them onto the grill.
  • Following our guide on how long to grill a steak, cook until internal temperature hits 130F for medium-rare, being careful not to overcook it as it will render it dry and flavorless.
  • Remove from the grill, it will continue to cook for a few minutes after until a final 135F. Add a knob of butter and tent in tin foil to retain heat while resting.
  • Allow to rest for at least 10 minutes.
  • Slice against the grain and enjoy.
  • Tender Marbled Beef Flat Iron Steak:

    The Flat Iron Steak is cut from the shoulder on top of the blade bone & is called Feather-blade when both muscles are together. Our expert butchers split both muscles & remove the silver membrane to leave two separate flat steak pieces. All the excess fat is removed from the outer side of the meat to leave these ready to cook.

    The Feather Blade gets its name from the fat marbling through the meat, as its appearance resembles the way feathers are laid out on the wings of a bird.

    Each of the muscles has great natural marbling in them as you would expect from good graded beef. The marbling then adds to the flavour of the beef & keeps it moist during your cook. The Flat Iron Steak is great when cooked whole & left a little Pink inside. Once rested for 10 mins after cooking, then slice the Flat Iron at an acute angleto make thin wide succulent steaks that are tender & full of flavour.

    The Flat Iron Steak is excellent value for money because there is no waste & we have made this a more affordable to buy online.

    We pack our Flat Iron into a clear recyclable pouch immediately after they are cut to give as fresher product possible & to give a longer shelf life. As our meats are all produced at very low temperatures, the pouches keep all the natural moisture locked into the meat to stop them from bleeding & reducing their weight. We have single packed these flat so they keep their shape when thawing out & they are much easier to store in the freezer at home.

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    Free Local Delivery On Orders Over 25


    The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

    When you get to the checkout and enter your delivery address, you should automatically qualify for this option. If this doesnt happen, please let us know.

    Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, well be in touch if theres a problem. If you need something on a different day, please get in touch and well do our very best to help.

    Whats The Difference Between Flank Steak And Flat Iron Steak

    While flat iron and flank have a similar wide, flat shape, theyre actually very different cuts.

    • Flat iron comes from the shoulder, while flank steak comes from the belly area .
    • Flat iron steak has a lot more fat marbling and a denser structure. Flank is quite lean with a more open structure.
    • Flat iron steak is quite tender, whereas flank has a chewier texture.

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    Delivered To Your Door Fresh

    Freezing and thawing compromises the flavor and tenderness of meat. So, unlike the other steak delivery guys, we made it our mission to deliver all our beef fresh, so it is never frozen at any point in the process. Your order is cut fresh the day it ships, individually vacuum sealed, and meticulously packed in a double-insulated box with gel packs, keeping your meat at refrigerator temperatures throughout its journey.

    Other Names For The Flat Iron Steak

    Buy Flat Iron Steak Online

    There are only a couple of other names its known by in various places for differing reasons.

    Here are a few alternatives name that you may recognize:

    • Butlers steak, so-called in the UK as it was the cheaper cut of meat that in-house waiting staff, also known as butlers, would get if they were lucky.
    • Oyster Blade steak, as commonly referred to as in Australia and New Zealand. A cross between the standard cut it comes from and a reference to the fact it is found hidden within the shoulder blade and removed.

    If your butcher still isnt quite sure, just use the recognized butchers ID number to get the correct cut: IMPS/NAMP 1114D PSO 1, UPC1166.

    Whichever name you know it by, you can rest assured that this steak is sure to please your guests!

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