4 to 5 minutes on each side for medium rare.

Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when the crust has formed – approx.Preheat your griddle or heavy-based frying pan until it sizzles when you add a drop of oil.Keep it simple and serve with potato chips and a dressed salad. Let it rest for 5 – 10 mins to allow the juices to reabsorb back into the steak to give a lovely tender juicy steak.If you’re using a meat thermometer, then when it reaches 43☌ and starts to lose the ‘spring with the finger’ test.As it is so lean Flat Iron is best cooked rare or medium-rare.In the UK it’s also called feather blade steak. it apparently looks like an old-fashioned clothes iron. The gristle from the muscle is removed leaving a nicely marbled lean steak.Īnd because of this marbling, you gain an extremely tender, flavoursome steak.įlat iron steak is named due to its distinct shape i.e. The flat iron is a cut taken from the ‘feather’ muscle which is in the chuck and blade section (shoulder area). Well, for one, it’s a steak that a lot of restaurants now use because of its flavour. Steak is a treat these days so enjoy a flat iron steak frites – nice and simple. Jump to Recipe Print Recipe An under-rated, inexpensive, tasty steak

What is a flat iron steak