The Ultimate Guide to Flat Iron Steak: Delicious, Juicy, and Perfectly Cooked

If you're a steak enthusiast, you've likely heard of the Flat Iron Steak, also known as the Butlersteak (in English), or the Oyster Blade Steak (in Australia). This unique cut of meat is a hidden gem that deserves a spot in your culinary repertoire. In this comprehensive guide, we will explore everything you need to know about the Flat Iron Steak, from its origin to preparation and cooking techniques.

What is Flat Iron Steak?

The Flat Iron Steak derives its name from its distinctive shape, which resembles an old-fashioned flat iron. This lesser-known cut comes from the shoulder of the animal and is known for being relatively thin, similar to the Flank Steak. What sets it apart, however, is its rich marbling and unique texture, making it a favourite among steak connoisseurs worldwide.

Wet Aging for Exceptional Flavour

One of the secrets to the Flat Iron Steak's exceptional flavour is the wet aging process it undergoes. Wet aging involves vacuum-sealing the meat, allowing it to tenderize and develop flavour over time. At Gourmet-Experts, we age our Flat Iron for a minimum of 28 days using this method. This meticulous process results in a more tender and flavourful steak that will leave your taste buds craving for more.

Irish Grass-Fed Angus: A Cut Above the Rest

At Gourmet Experts, we take pride in using only the finest Angus Heifer beef from The green Pastures of Ireland. Angus Heifers refers to female cattle that have not yet given birth, producing exceptionally high-quality and tender meat. Our commitment to sourcing the best-quality Grass-Fed Irish beef ensures that you'll experience the utmost satisfaction with every bite.

How to Prepare Flat Iron Steak

Preparing a Flat Iron Steak requires some attention to detail to achieve the perfect result. Due to its unique shape, the meat tends to contract more than the sinew in the meat, reducing the surface contact with the pan. This makes it an excellent choice for the "reverse sear" method.

On the Grill

1. Remove the steak from the refrigerator one hour before cooking. Unpack it and pat it dry with a paper towel.
2. Set up your grill with two zones - direct and indirect heat. Preheat the direct zone to maximum heat.
3. Season the steak generously with high-quality salt about 10 minutes before grilling.
4. Grill the steak on the hot, direct zone for approximately 1 1/2 minutes per side.
5. Move the steak to the indirect zone (ideal temperature around 120°C) and insert a meat thermometer into the Center.
6. Cook until the desired internal temperature is reached.
7. Let the steak rest for 4-5 minutes before slicing and, if desired, season with high-quality Salt & Pepper or a rub of your choice.

In the Pan and Oven

1. Remove the steak from the refrigerator one hour before cooking. Unpack it and pat it dry with a paper towel.
2. Season the steak generously with high-quality salt about 10 minutes before cooking.
3. Preheat a heavy pan (preferably cast iron) to maximum heat and add a few tablespoons of high-heat oil (e.g., sunflower or rapeseed oil).
4. Preheat the oven to 120°C.
5. Sear the steak on each side for approximately 1 1/2-2 minutes until it achieves a beautiful sear.
6. Insert a meat thermometer into the center of the steak and transfer it to a baking dish.
7. Cook in the oven until the desired internal temperature is reached.
8. Allow the steak to rest for 4-5 minutes before slicing and, if desired, season with high-quality Salt & Pepper or a rub of your choice.

Recommended Internal Temperatures

• Rare (English): 48 - 52°C
• Medium Rare: 52 - 54°C
• Medium: 56 - 58°C
• Medium Well: 58 - 60°C
• Well Done: 60 - 62°C

In conclusion, the Flat Iron Steak is a culinary delight that's easy to prepare when you follow these steps. Its rich marbling and exceptional flavour make it a top choice for any steak lover. Order yours today from Gourmet-Experts and experience the perfection of Grass-Fed Irish Angus beef. Happy grilling!