Full of flavor, tender and well-marbled, this steak is a true all-rounder! The flat iron steak is a great choice if you’re after a steak that’s both tender and flavorful. Cut from the shoulder area, it’s almost as soft as tenderloin but packs a beefier punch. It’s perfect for quick cooking, making it easy to whip up a delicious meal without much fuss.

Cooking Method

1. 1. Prepare the Steak: Allow your steak to reach room temperature as before, which helps ensure even cooking. Pat it dry and season it well with salt and pepper, and any other seasonings you prefer, keeping it simple to highlight the steak’s natural flavors.

   2. Heat the Skillet: Place a cast-iron skillet over medium-high heat. Once the skillet is hot, add a spoonful of Oostema Wagyu Pure Tallow to the pan. Allow the tallow to melt and coat the bottom of the skillet.

   3. Sear the Steak: Place your seasoned steak in the skillet once the tallow is shimmering but not smoking. The tallow will add a rich, unique flavor to the steak and aid in creating a beautiful, crispy sear.

   4. Cook to Preference: Cook the steak for about 3-4 minutes on each side for medium-rare, adjusting the time based on the thickness of your steak and your preferred doneness. Use a meat thermometer to ensure it reaches your desired internal temperature: 135°F (57°C) for medium-rare.

   5. Rest the Steak: Remove the steak from the skillet and let it rest on a cutting board or plate, loosely covered with foil, for about 5-10 minutes. Resting helps the juices redistribute throughout the meat.

   6. Slice and Serve: After cooking, rest the steak for at least 5 minutes to allow the juices to settle, then slice thinly on the bias (on an angle), across the grain. Lay steak over the salad (or serve on a separate dish). ENJOY!

From our house to yours, “eet smakelijk” is Dutch for “enjoying your meal.” 

Glen and Lisa