What is a Flat Iron Steak?

Flat iron steak is also known as sukade steak and is cut from – yes – the sukade, which in the Netherlands is mainly eaten as stewed meat. The Americans know how to handle sukade as a steak, and rightly so! With the bone trimmed off, flat iron – or sukade – is a serious flavor bomb. Provided it comes from a good breed, such as Black Angus. Fortunately, it is also becoming more popular in the Netherlands. Why flat iron steak? Because the pointed shape somewhat resembles an iron and the steak is never thicker than 2 cm. Logical.

It comes from the shoulder, which is generally a tougher area of the cow, hence it is often used for stewing, like sukade! For the flat iron, the sukade is split. It’s always quite a task for the butchers, but it's definitely worth it. It is a super tender steak and perhaps one of our own favorites.

The Flat Iron steak is the American name for this steak. In the Netherlands, it is sometimes also called ‘shoulder loin steak’, although the American name is preferred. In Australia and New Zealand, the steak is called oyster blade steak, and in England, it is known as Butler’s steak.

Flat Iron on the BBQ?

The Flat Iron steak performs very well on the BBQ. The meat naturally has a lot of flavor thanks to the marbling of fat. When you prepare it on the BBQ, it gains a delicious smoky flavor that completes it perfectly. Grilling the flat iron steak on the BBQ to a core temperature of about 55-57°C ensures a juicy and tender texture, while the meat remains full of flavor.

How Many Grams of Flat Iron Steak per Person?

Flat iron is wonderful to prepare as a whole piece. Per person, you can follow the approximate weights below. It’s best to first cook your steak as a whole and then divide it after cooking.

Flat Iron as a Main Course

Normal eater: 175-200 grams
Big eater: 250-400 grams
Carnivore: 400+ grams

Flat Iron to Share for 2

Normal eater: 400 grams
Big eater: 500+ grams
Carnivore: No Share

BBQ with Multiple Types of Meat [Share]

Small eater: 75 grams
Big eater: 150 grams
Carnivore: 200 grams

How to Cook Flat Iron Steak in 7 Steps

A flat iron steak can be prepared in multiple ways. It can be cooked sous-vide or simply by first searing and then letting it cook to the desired core temperature. Step-by-step preparation? Check below!

1. Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
2. Preheat the oven to 120°C for even cooking and heat the pan or grill to maximum heat.
3. Sear or grill the meat all around brown in a large pan with butter or on the grill until it is completely brown and any fat edges are nicely crunchy.
4. Move the meat to the preheated oven or BBQ, place the seared steak in an oven dish, and add the rendered fat (oven).
5. Remove the flat iron from the oven or BBQ once the core temperature of 52°C for rare, 54°C for medium rare, or 57°C for medium is reached.
6. Resting: let the meat rest for 10 minutes before slicing/serving.
7. Season the meat after searing or afterwards with salt and pepper or a rub of your choice.

What is Delicious to Eat with Flat Iron?

Of course, you could just eat Flat Iron steak by itself, but we always find it nice to have something on the side. Naturally, we have a few ideas about what you could eat with a Flat Iron steak. You could serve it deliciously Dutch with potatoes and vegetables. For example, with rose potatoes, a good gratin, roasted potatoes, or a nice puree. Additionally, grilled vegetables like bell peppers, zucchini, mushrooms, or asparagus pair very well with Flat Iron steak. You could also think of a sauce, such as pepper cream sauce, mushroom cream sauce, béarnaise sauce, or chimichurri. Want to make a complementary sauce yourself? Here you can find some great recipes for homemade sauces.

Buying Flat Iron Steak Online

Buying flat iron steak online is ideal! You can choose the exact weight and breed you’re looking for. Flat iron steak is preferably eaten from high-quality beef breeds such as Black Angus USA, Aberdeen Angus, or Wagyu. We deliver from Monday to Friday in the evening between 17:00 and 22:00 or during the day from Tuesday to Saturday. Quickfrozen, so with optimal quality preservation.

Flat Iron Steak Quickfrozen Delivered to Your Home

All the meat you order from The Butchery is delivered frozen to your home, fresher than fresh. Our butchers freeze it immediately after production in a special way, ensuring that nutritional values and quality are preserved. For the best results, you can let the meat thaw slowly upon receipt or before you need it. Keep in mind that a heavier piece of meat takes longer to thaw. The best method to thaw is to place the rack in the refrigerator. In a hurry? Then you could also choose to place the meat in cold water. Just make sure that the vacuum packaging remains completely intact.

Ordering a Rack Online

When you order a rack online, you can have it at home super quickly. We deliver during weekdays on the same evening. So if you order before 11 am, it will be at home that same evening! Our courier Trunkrs handles the evening delivery for us. Since it is not conditioned transport, your order is carefully packed in an insulated bag with a generous scoop of dry ice. So it definitely arrives frozen at your home!

Prefer daytime delivery? From Tuesday to Saturday, we deliver all over the Netherlands with our transporter Leen Menken. They provide conditioned transport, so the items go directly into the box. In between, they often perform quality checks in the form of temperature measurements. Guaranteed that you receive your package well frozen.

Have questions about our products, delivery, or just want personal advice? Feel free to contact us. We are available Monday to Friday from 09:00 to 17:00 and are happy to assist you! You can reach us by phone at 085-0408044 or send an email to info@butchery.nl