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Beef Flat Iron Steak
Price range: £ 5.50 through £ 8.25
Flat Iron Steak, also known as Butler’s Steak, is a tender, flavour-packed cut from the shoulder. Dry-aged for enhanced taste, it’s perfect for grilling or pan-searing to rare or medium. A true hidden gem in the world of steaks.
Flat Iron Steak – Tender, Full of Flavor, and Perfect for Steak Lovers
Flat Iron Steak has recently soared in popularity and for good reason. Once considered a cheaper cut, this shoulder steak is transformed by dry-aging and hanging, elevating its texture and flavour to become a premium steak. Nestled against the inside of the shoulder/scapula, this small but mighty cut (approximately 30cm square and 5cm thick) is packed with rich, beefy flavor.
Despite its size on the animal, Flat Iron is in limited supply, making it a delicacy worth seeking out. Pre-ordering is highly recommended to ensure you don’t miss out on this delectable steak.
Why You’ll Love This Steak
Known as the Butler’s Steak, this cut was once a favorite among the “below stairs” staff, who knew that deep, bold flavor matters more than a high price tag. When cooked rare or medium, the Flat Iron develops a wonderful tenderness that rivals more expensive cuts. It’s ideal for those who love rich, beefy steaks from traditionally less prime areas of the carcass.
Order Your Steak Today
Ready to try this rich and tender steak? Order your Flat Iron Steak for local delivery or click and collect today! And while you’re here, check out our full range of beef cuts, including Onglet, Ribeye, and Sirloin
4 reviews for Beef Flat Iron Steak
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How to Cook Flat Iron Steak
- Bring the steak to room temperature – remove from the fridge 30-60 minutes before cooking.
- Pat dry and season generously with salt, pepper, and optionally a dry rub or marinade.
- Preheat a heavy pan or grill over high heat until very hot. Add a little oil with a high smoke point.
- Sear the steak for 3-4 minutes per side for medium-rare (internal temp ~52-54°C). For medium, cook 4-5 minutes per side (internal temp ~58-60°C).
- Avoid overcooking – flat iron is naturally tender but can dry out if taken beyond medium.
- Add a knob of Butter and herbs like rosemary or thyme in the final minute for extra richness.
- Rest the steak for 5-7 minutes, loosely covered with foil, before slicing against the grain to serve.
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Daniel Rogers (verified owner) –
Looking forward to this one. Looks delicious
STUART STALLY (verified owner) –
Great value cut of beef but with so much flavour
Helena Amofa (verified owner) –
Martin Phee (verified owner) –
Wow these were so good. So tender and so flavorful.
Just dry brined in the fridge overnight. Peppered up with fresh cracked and pan fried.