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anyone cook a Featherblade steak on a pan?

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  • 13-05-2017 10:31pm
    #1
    silverharp
    Registered Users Posts: 18,439 ✭✭✭✭


    Had a breakdown in communication with the butcher today, I went in looking for a Featherblade stake based on the video below but it looked like he was just going to slice along the width of it, when I explained what I wanted ie that I wanted to cook it in a pan like a regular steak he seemed to think it didnt make sense and that these steaks are normally ordered by restaurants and cooked for several hours.

    should I have just asked for the whole piece and got him to divide it and trim it a bit?




    https://www.youtube.com/watch?v=46eRIxVxkG8

    A belief in gender identity involves a level of faith as there is nothing tangible to prove its existence which, as something divorced from the physical body, is similar to the idea of a soul. - Colette Colfer



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    #2
    SB_Part2
    Closed Accounts Posts: 1,951 ✭✭✭SB_Part2


    A featherblade wouldn't be cooked for hours. I cook mine for 2-3 min each side depending on the thickness.


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    #3
    Jobs OXO
    Closed Accounts Posts: 887 ✭✭✭Jobs OXO


    silverharp wrote: »
    Had a breakdown in communication with the butcher today, I went in looking for a Featherblade stake based on the video below but it looked like he was just going to slice along the width of it, when I explained what I wanted ie that I wanted to cook it in a pan like a regular steak he seemed to think it didnt make sense and that these steaks are normally ordered by restaurants and cooked for several hours.

    should I have just asked for the whole piece and got him to divide it and trim it a bit?




    https://www.youtube.com/watch?v=46eRIxVxkG8

    Time to get a new butcher


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    #4
    silverharp
    Registered Users Posts: 18,439 ✭✭✭✭silverharp


    SB_Part2 wrote: »
    A featherblade wouldn't be cooked for hours. I cook mine for 2-3 min each side depending on the thickness.

    when you buy it do you have to buy the whole piece of meat or does your butcher split it half or whatnot. also is it cheaper compared to other cuts like in the UK?

    Time to get a new butcher

    yeah maybe, the local one is a not unexpensive "craft" one in Sandymount, Ill try Clyne's in Ringsend next.

    A belief in gender identity involves a level of faith as there is nothing tangible to prove its existence which, as something divorced from the physical body, is similar to the idea of a soul. - Colette Colfer



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    #5
    rubadub
    Registered Users Posts: 32,382 ✭✭✭✭rubadub


    Lidl were selling "flat iron steaks" a while back and there was discussion about how best to cook them.

    Did you describe it as flat iron to him, or just featherblade? I think some might have different ideas about what other cuts are.

    http://www.boards.ie/vbulletin/showthread.php?t=2057161387

    http://www.boards.ie/vbulletin/showthread.php?t=2057506005
    silverharp wrote: »
    , the local one is a not unexpensive "craft" one in Sandymount
    You might see "craft" signs outside butchers which are pretty meaningless, they just buy into it. It doesn't seem like they have any real rules just guidelines, talks about locally sourced meat but does not seem to be a rule. Many have this weird trust in butchers.

    http://www.craftbutchers.ie/difference/


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    #6
    silverharp
    Registered Users Posts: 18,439 ✭✭✭✭silverharp


    I got the impression "flat Iron" was an american term but if the term is being used here will keep it in mind next time.

    A belief in gender identity involves a level of faith as there is nothing tangible to prove its existence which, as something divorced from the physical body, is similar to the idea of a soul. - Colette Colfer



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    #7
    the beer revolu
    Registered Users Posts: 17,039 ✭✭✭✭the beer revolu


    I'm pretty sure that feather blade and flat iron are different cuts but both would be suitable for fast cooking.


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    #8
    rubadub
    Registered Users Posts: 32,382 ✭✭✭✭rubadub


    Wiki has a blade steak page, which mentioned Jamie recommending it. Does not say "feather" though.

    https://en.wikipedia.org/wiki/Blade_steak
    In butchery, the top blade steak (otherwise also known as the flat iron steak) comes from the chuck section of a steer or heifer.

    and a flat iron page
    https://en.wikipedia.org/wiki/Flat_iron_steak
    Flat iron steak (US), butlers' steak (UK), or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the shoulder of the animal. This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed.

    in searching I see a row in the UK, a restaurant called featherblade opened which is a copycat or one called flatiron!
    http://www.manchestereveningnews.co.uk/whats-on/food-drink-news/featherblade-flat-iron-twitter-steak-12177786

    think there was a similar issue here with 2 gourmet burger places.


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    #9
    eoinf
    Registered Users Posts: 1,285 ✭✭✭eoinf


    SB_Part2 wrote: »
    A featherblade wouldn't be cooked for hours. I cook mine for 2-3 min each side depending on the thickness.

    depends on the result you are looking for.

    Low and slow can make for a tasty braised featherblade

    http://www.bbc.co.uk/food/recipes/braised_feather_blade_49306


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    #10
    arian
    Registered Users Posts: 220 ✭✭arian


    eoinf wrote: »
    depends on the result you are looking for.

    Low and slow can make for a tasty braised featherblade

    http://www.bbc.co.uk/food/recipes/braised_feather_blade_49306

    We made that - though we used a slow cooker - and it was very good. Haven't made it again because we haven't had any featherblade, but we do have an ox cheek in the freezer :pac: .

    Mind, you'd think the BBC could spell "banana" :( .


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