From the blade, the Flat Iron is tricky to produce but more than worth the effort. It's seen a surge in popularity over recent years thanks to it's unique beefiness




4 x 250g Butler's Steaks
20 ml olive oil
2 cloves garlic, minced or crushed
1 teaspoon chopped fresh parsley
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
200 ml Cabernet Sauvignon
1 teaspoon of Great Cow Rub


  1. Place the steaks inside a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, Cabernet and seasoning. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours
  2. Heat a non-stick skillet or pan over medium-high heat. Fry the steak in the hot skillet for 3 to 4 minutes on each side for medium rare, or to your desired degree of doneness. Discard the marinade. These steaks taste best at medium rare. Allow them to rest for about 10 minutes before serving.
  3. Serve with cunky chips, side salad or mash

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