Australian Flatiron Steak

The Tbone and Porterhouse are steaks cut from the short loin. Tbone steaks are cut closer to the front, and contain a smaller section of tenderloin. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak on the other side of the bone.

📌For best results, place the steaks in the refrigerator overnight until the steaks are thawed.

📌For quicker thawing, place the unopened steaks in a bowl of water until thawed.

☑Season the steak with salt up to 2 hrs before, then with pepper just before cooking.

☑Heat a heavy-based frying pan until very hot then add oil.

☑Sear the steak evenly on each side with the recommended time for your preferred doneness.

☑Leave the steak to rest on a board or warm plate for about 3 minutes.

☑Serve the steak whole or carved into slices with the resting juices poured over.