Flat Iron Steak Butchery (for beginners)

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Stop buying steaks one at a time. You’re paying a fortune for it.

This is one whole piece of beef (top blade). From it I get a stack of flat iron steaks, properly butcher’s-quality, for a fraction of what you’d pay buying them individually wrapped at the supermarket.

Flat iron is one of the most underrated steaks going. Loads of flavour, properly tender if you treat it right, and dirt cheap compared to sirloin or ribeye. The only catch is the little line of sinew running through the middle, so I trim that out, then portion the whole thing into steaks.
Then the bit that saves you the most money: vacuum seal and freeze them. You’ve basically got a freezer full of steak nights ready to go, no waste, no last-minute “what’s for dinner” panic.

To cook: pat it bone dry, season hard, get the pan ripping hot, and don’t fuss it. A few minutes a side, rest it properly, slice against the grain. Honestly better than most steaks you’ll pay £20 for out.

Full written method’s in the Club if you want it.

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