Flat Iron Steaks

  • Prep time 35Min
  • Cook time 20Min
  • Technique Grill
  • Meat Beef
  • Cut Blade
  • Serves 1

Enjoy Aussie beef in this specially crafted dish by Chef Pam, an award winning celebrity chef in Thailand.


  • 200 grams Oyster Blade 
  • 1/2 tablespoon salt, divided
  • Freshly ground black pepper, to taste
  • Extra virgin olive oil, for greasing the grill
  • 2 sprigs Fresh Thyme
  • Roast garlic


1. Bring the Oyster Blade steak to room temperature. Remove your Oyster Blade from the refrigerator 30 minutes before cooking. 

2. Season your steaks as desired. For traditional Oyster Blade season with a generous amount of coarse salt and ground pepper and olive oil.

3. Pre-heat pan or BBQ to hot. For the perfect medium-rare Oyster Blade steak, grill for 2 1/2 minutes each side then add thyme to supply a subtle fragrance and flavor. Then rest your steaks for 4 minutes before serving. But if you prefer medium-well Oyster Blade steak, grill for 3 1/2 minutes each side and rest for 5 minutes. Resting steak after grilling is so important. The heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Serve with roasted garlic.