Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and ...

The loaded baked potato arrives like a work of rustic art – its skin crisp and dusted with salt, its interior fluffy and yielding, topped with a generous snowcap of sour cream, melted cheese, bacon ...

A recent addition to their menu is a grass-fed Wagyu hybrid from New Zealand, personally sourced by Charlie Carroll — the originator of the famous Flat Iron. The Standard’s David Ellis has ...

Bored of your uneventful Wednesdays? Dee's Table has a new Wagyu and Wine special every Wednesday. Culinary director Julian Rodarte Joined Good Day to share a special wagyu flat iron steak served ...

Going Out | Restaurants London’s best steak restaurants, from Hawksmoor to Flat Iron Ben McCormack and Sam Wilson plate up the capital’s choicest cuts Ben McCormack | Sam Wilson 18 June 2025 ...

Flat Iron Steak Less expensive than a filet or strip, but more tender than other low-priced steak, the flat iron is a chuck cut sliced from the shoulder of the steer.

A popular steak restaurant chain is opening its first branch in the city. Flat Iron is set to open in Autumn 2025, at 34 Ship Street in The Lanes with capacity for 115 diners over two floors.

This method works for all cuts of tender beef steak, such as rib-eye, porterhouse, ranch, T-bone, filet mignon, flat iron steak, NY strip steak and more.