Скачать или смотреть My First Wagyu Flat Iron Steak 🤯

🥩 My First Time Trying Wagyu Flat Iron Steak! 🥩

In this YouTube Short, I’m cooking and tasting a 30-day aged Wagyu flat iron steak for the very first time. I’ve never eaten flat iron steak before, so of course I went straight to the top and grabbed a beautifully marbled Wagyu steak. This cut weighed in at 650g and came from F Conisbee & Son Ltd (Ockham Rd S, East Horsley, Leatherhead KT24 6RZ – 01483 282073). At £24.95, it had incredible fat marbling and promised to be one of the most flavourful steaks I’ve ever tried.

👉 About Wagyu Flat Iron Steak
Wagyu beef is world-famous for its incredible marbling, tenderness, and rich buttery flavour. Originally bred in Japan, Wagyu cattle are now also being raised in the UK, making it easier to enjoy this amazing beef without importing. Flat iron steak, cut from the shoulder, is tender, juicy, and perfect for high-heat cooking. When combined with Wagyu marbling, it becomes a steak experience like no other.

👉 Seasoning & Cooking Method
I seasoned the Wagyu flat iron steak simply with smoked sea salt, which I make myself by smoking salt on my Traeger grill using hickory chips at 225°F (107°C) for 2 hours on Super Smoke mode. The smoky salt perfectly enhances the beef without overpowering it.

The steak was cooked on my Weber gas BBQ using the sear station on maximum heat. You can also cook Wagyu flat iron in a cast iron pan indoors, but the BBQ gives an amazing char. I cooked it for 2–3 minutes per side, developing a crust, until it reached an internal temperature of 57°C (135°F) for medium rare.

👉 Steak Doneness Guide (internal temps): How to cook steak:
Rare: 50°C (122°F)
Medium Rare: 55–57°C (131–135°F)
Medium: 60–63°C (140–145°F)

After cooking, I rested the steak under foil for 10 minutes before slicing. The result? A beautifully blushing, tender steak that melted in the mouth. Honestly, this was the best steak I’ve ever eaten.

👉 Why Flat Iron Steak?
Flat iron is an underrated cut of beef. It’s taken from the shoulder (chuck) but is surprisingly tender when butchered correctly. When you combine this cut with Wagyu beef, the marbling and flavour make it just as impressive — if not better — than ribeye or sirloin.

🔥 If you love steak, BBQ, Wagyu beef, or just trying new foods, this is one you won’t want to miss.

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👇 Drop a comment and let me know:
Have you tried flat iron steak before?
Do you prefer Wagyu ribeye, sirloin, or flat iron?
How do you like your steak cooked — rare, medium rare, or medium?

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