Flat iron steak - or feather blade steak, carefully prepared by our butchers by removing the connective tissue from the beef top blade. This steak is well-marbled and very tender, perfect for grilling, stir-frying or to put in your beef fajitas!
Firstly, we recommend taking your steak out of the fridge half an hour before cooking to allow it to settle to room temperature – this allows the meat to cook more evenly. Add oil to pan and allow it to heat up on high heat. Once your oil is sizzling place your steak into your hot frying pan and cook until desired
Rare – internal temp. 54–57°C
Medium – internal temp. 57–63°C
Well Done – internal temp. 68°C and up