feather steak... forgot just how good this cut is.

[Du1point8]

Not had it for such a long time and thought I would give it a go.

£9.99 a kilo.

Got 3 good sized steaks an inch thick.

did the usual of letting it warm up and then soaking it in oil, salt and pepper.

Red hot griddle to sear on each side for 1 min and then half heat and keep turning every minute for 3 or 4 goes.

OH out tonight, so its a huge slab of steak and a bit of salad to keep it company... was apprehensive so no pics this time round... but my god its good.

tomorrow nights dinner sorted I think.

[Turn7]

Its not a cut I knew of until Tom Kerridge (IIRC) used it recently.....

[Du1point8]

I buy all the weird cuts much to the OHs dismay.

Cheeks
Onglet
Short ribs (Jacobs ladder)
chuck eye
mouse ear (no idea where the name came from)

So so tasty and so much better than the same old crap that everyone gets so super cheap for no other reason that its only me that buys the stuff.

[blueg33]

Is this the same as "spiral cut"? I has a spiral cut steak at Gaucho's a month or so ago, and it was one of the best steaks I have ever had

[Du1point8]

blueg33 said:

Is this the same as "spiral cut"? I has a spiral cut steak at Gaucho's a month or so ago, and it was one of the best steaks I have ever had

spiral cut is the way the steak is cut to allow the marinades to penetrate quicker giving more flavour, not a lot more than that.

Feather steak is this:



owing to the feather looking section that runs through it.

Hell, I have seen it being called braising steak and people have thought its for stews only.

If you see the feather, give it a try.

[blueg33]

Du1point8 said:

blueg33 said:

Is this the same as "spiral cut"? I has a spiral cut steak at Gaucho's a month or so ago, and it was one of the best steaks I have ever had

spiral cut is the way the steak is cut to allow the marinades to penetrate quicker giving more flavour, not a lot more than that.

Feather steak is this:



owing to the feather looking section that runs through it.

Hell, I have seen it being called braising steak and people have thought its for stews only.

If you see the feather, give it a try.

The one I had looked like this

[GWC]

It's also called feather blade, it's a cut from the shoulder.

[Stu R]

Delicious cut. Great for salt beef too.

[C3BER]

Ask for a salmon cut. Also known as a poor mans fillet but the poor man gets a better cut of meat.

[PedroB]

Onglet is a great cut but is getting more expensive now as more people have found out about it!

Slow cooked cheek is still a dirt cheap, awesome dinner. I love shin for the same reason.

[pad58]

Yes it's not a well know cut which comes from the top chuck, above the shoulder steak (braising)
In 39 years I think I've only been asked for it twice.

Normally this cut is rolled to make a slow roast similar to brisket though not as tasty.

[prand]

Apologies for resurrecting this thread, but this thread popped up in Google when I was looking at what to do with the 1kg of feather steak I had bought from Waitrose and wanted to cook it on the BBQ this weekend. As per the thread title, despite its size and shape, it cooked really easily on the grill and via indirect heat and was delicious, tender and with good flavour. I recommend it as a great value piece of meat, even though before cooking It looked a bit strange, like a giant tongue, about 6 inches wide and 3 inches at its thickest point!

Sadly it was eaten before I remembered to take photos. But I'll be doing this again so hope to get some soon.

I was bought a jar of chimchurri (Argentinian type salsa - chilli, oil, oregano, vinegar, but interestingly it's not overpowering) for Christmas so I thought I may as well use it. So 24hrs before the BBQ I poured half a jar into a plastic bag with the steak and left it overnight.

The next day I cranked up the Weber (second time this weekend - nice to see the sun again, although it was a bit chillier on Sunday!)

On a high heat over the coals I seared and charred both side of the meat - about 10 minutes a side, then moved it into an indirect position and put the lid on, and left for around about 30 minutes.

I chucked a small piece of cherry wood on at the same time for a bit of smoke with the lid on.

I was aiming for medium rare, and for once, I guessed just right (I used the thumb prod test which amazingly seemed to work: http://www.clovermeadowsbeef.com/touch-test-steak-... Resting the joint/steak resulted in plenty of juice, flavoured with the marinade which I kept to pour back over the meat once it was cut. So we ended up with a nice, slightly charred & smoky crust on the outside, with tender pink inside.

One of the features of this steak is the chewy "feather" was running through the middle of the tongue wouldn't be too nice to eat, so I carefully cut along the length along both sides of the feather to remove it leaving two large 1inch+ thick steaks (which I believe turned them into Flatiron steaks) which I then cut into thin diagonal slices.

We served this up homemade coleslaw (simply - shredded spring cabbage, carrot, onion, vinegar, mustard, mayo), corn on the cob, and a couple of racks of baby back ribs I'd cooked on the side while doing the beef.

Served our family of four, I'm nurturing a couple of young carnivores who loved it, with enough beef left over for my wife and I to have stir fry thai beef and noodles last night.

Very happy now that BBQ season has started in our household - forgot how much I miss it!