The flat iron sits just behind the rib, in the shoulder blade - it's an excellent, tender quick-fry steak with a strong grain. It also suits lower, slower cooking on the BBQ and takes on flavours really well.

Sold individually.

We dry-age our steaks for 28-days so you get the best flavour!

Flat iron steak - 8oz

£3.95

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Keep refrigerated below 5 degrees Celcius.

This item is fresh and suitable for freezing.
We recommend using a heavy bottomed griddle pan (cast iron is best if you have one) to cook your steaks. We like to cook ours with butter, garlic and some fresh rosemary and/or thyme in the pan.

Make sure to let your steak come up to room temperature before cooking, and rest after cooking to avoid juices on the plate.

Flat iron is definitely a quick fry steak - otherwise it can quickly become tough. We'd recommend a couple of minutes each side to take the steak to rare/medium-rare.

Flat iron steak - 8oz

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