Now the trendiest new steak on the (butcher’s) block, the flat iron is gaining popularity with celebrity chefs like Jamie Oliver, favouring it for its great value and tenderness when cooked rare to medium-rare.
|Flat Iron Steak|
Hugh and Richard suggested pairing the flat iron with an American amber lager which has flavours of caramel and a little malt-sweetness to add complexity and balance.
The flat iron steak has a full flavour, while lean, the fat within the steak is marbled throughout and the beer is perfect for cutting through and refreshing the palate for the next mouthful. The maltiness and sweetness in the beer enables it to match and complement the flavour punch of the steak.
The classic rib-eye is a tender but well-fatted steak with a fantastic flavour. Our steak expert, Hugh, recommends cooking the rib-eye to medium to allow the fat to cook and release its wonderful flavour.
Richard suggests pairing the rib-eye with a classic bottle-conditioned British IPA with fruit and caramel flavours. The effervescence of the beer will perform a perfect cutting and cleansing role, well suited to the flavoursome fats of the classic rib-eye.
The most lean and tender of all steaks, the fillet steak needs a beer that allows its subtleties to shine. Richard advises pairing is with a buttery and refreshing Czech Pilsner which is light with a firm, hoppy tang to refresh the palate and prepare it for the next bite.
If you fancy trying any of these steaks with your favourite ale, most are widely available, or ask your local butcher for a guide.
What drinks do you like to pair with a good steak? Find Simply Beef and Lamb on twitter @simplybeeflamb or on Facebook.com/simplybeefandlamb to tell us about it.