Method

• Prepare flat iron steaks (called so because they look like old irons!) by first removing fat and silver skin from both top and bottom of oyster blade. Cut thin-end piece straight away and reserve as grilling steak, as nerve has all but disappeared at end of oyster blade.
• Cut first 1/3 from oyster blade and keep for your next braise. On cut surface, remove thick end from thick white nerve running length of piece. Remove this using small knife such as paring knife. Run tip of knife flat against nerve so you can start to tease meat away from nerve. Work slowly to take as many cuts as you need. Keep blade against nerve to avoid leaving any meat and continue until you’ve successfully removed flat iron steak.
• To remove nerve from second side, place knife under nerve in similar way you have just completed. Take time to gently tease meat off nerve, leaving you your second flat iron steak.
• Allow steaks to come to room temperature.
• Bring cast iron or heavy based fry pan to high heat and rub a little oil on both sides of steaks. Season steaks with salt and add to hot pan. Flip as many times as you feel like.
• Toward end of cooking (only around 5 minutes), add healthy dose of butter and spoon foaming mixture over steaks. Add garlic and thyme at this point for good measure.
• Once cooked, rest steaks to allow cooking process to finish and allow moisture in steak to evenly distribute back through steaks.