Thinking about lunch? Dinner? Sunday supper? A foodie fling between the two? Try #featherbladesteak why don't you. Personally, I love this cut. It's a good two stop cut. Slow'n'low and hot'n'fast (also the name of my autobiography) its massively versatile. A cut of many names feather, blade, or more popularly flat iron. It's small but mighty and deserves our respect.
Confit it in beef dripping with aromats (I used garlic, rosemary, peppercorns and star anise) slowly at about 60° for 3-4 hours. Though it could take a little longer, depending on your desired texture. Then I seared the hell out of it, direct on a BBQ. Left it to rest and glazed it with a beefy, oniony, red wine reduction. If I'd have really thought it through, I'd have served it with some dripping chips or a silky smooth garlicky polenta. But I was to eager to see what it was like here. Glutton that I am. Try it and let me know what you think 👍🏻 #britishbeef #beef #steak #foodie #foodporn #recipe #foodwriter #Photography steak from the fantastic @dartsfarmbutchers at @dartsfarm 👍🏻
Hi Nick, I’ve been trying to contact you about photography for Waterside Bistro in Totnes.
Can you email me when you can.
Matt
Hello! I sent a reply wondering if you have any availability for a chat tomorrow at all? Between 10 – 12ish? Hope all is well : )
Hi Nick,
I’m not sure when you sent this message, but I’m available to chat today.
Matt